I  Our 

Favorite 

Recipes 


PUBUSi  :  !!b 

V'OMtlVS  "VO1  K    i()("TE'l\ 

OF  THE  FIR3^     Co  ,     '  i...  \':  .1  NAT.    CirURC.i 
I.'\-  C/.1  , 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


First  Congregational  Church 


Our  Favorite  Recipes 

Published  by  the 

WOMEN'S     WORK     SOCIETY 

OF  THE   FIRST   CONGREGATIONAL  CHURCH 

LOS         ANGELES,  -  CALIFORNIA 


THE       N   E  C    N   K   R       COMPANY.  PRINTERS 

1907 


Oroiutrb  to  our  lirlour o  }3rr sibr nr 
fHrs.  iDugli  (12.1.  Garrison 


Table  of  Contents 

Page 

Breads 38 

Cakes,  Gingerbread,  Icings 62 

Candies 92 

Cookies  and  Doughnuts 8.3 

Eggs 36 

Fish : 11 

Household  Hints  94 

Ices  89 

Meats 18 

Pickles  and  Preserves 29 

Pies  : 43 

Puddings 46 

Salad  Dressings 32 

Salads 34 

Sandwiches 88 

Soups 7 

Vegetables 22 

Weights  and  Measures  96 


"For  good  life,  good  health,  good  company, 
May  the  Giver  of  all  good  things  make  us  thankful." 


SOUPS 


SOUP  STOCK 

1  beef  bone. 

1  knuckle  of  veal. 

1  fowl. 

Cover  with  cold  water  and  simmer  on  the  back  of 
the  stove  for  3  or  4  hours.  Keep  covered  while 
cooking.  When  finished,  strain  and  put  away  to 
use  as  a  foundation  for  any  soup  required. 

ONION  SOUP 

Melt  a  tablespoonful  of  butter  in  a  stew  pan ; 
slice  into  it  6  onions ;  brown  slightly.  Pour  over  it 
lJ/2  pints  of  water  and  boil  till  very  tender.  Mash 
and  put  through  a  colander ;  add  1  pint  of  new  milk 
and  season  with  butter,  pepper  and  salt.  Will 
serve  6  persons.  Mrs.  J.  B.  Monlux. 

CELERY  SOUP 

1  cup  of  celery  cut  fine. 

1  pint  of  water*. 

1  pint  of  milk. 

1  soda  cracker  rolled  fine. 

Butter  size  of  walnut. 

Cut  celery  fine.  Boil  in  1  pint  of  water  till  soft; 
then  strain ;  add  milk,  cracker,  butter,  salt  and 
pepper  to  taste.  Mrs.  Hamilton. 


8  OUR    FAVORITE    RECIPES 

CLAM  CHOWDER 

Chop  2  onions  and  3  slices  of  bacon  fine :  fry  till 
brown.  Add  1  quart  liquor  drippings  from  2  quarts 
steamed  clams.  2  potatoes  diced ;  tablespoon  but- 
ter, boil  till  potatoes  are  well  done ;  add  1  quart 
milk  and  chopped  clams.  Salt  and  cayenne  to  taste 
and  last  1  large  cracker  rolled  fine. 

TOMATO  SOUP 

One  pint  of  tomatoes  put  through  colander.  Heat 
to  boiling;  put  in  pinch  of  soda.  Heat  one  quart 
of  milk  to  boiling  point ;  add  pinch  of  soda.  Put 
together ;  thicken  with  flour,  corn  starch  or  tapioca. 

Mrs.  Balch. 

VEGETABLE  MILK  SOUP 

Grate  a  carrot,  a  turnip,  part  of  a  parsnip  and 
chop  half  an  onion.  Boil  vegetables  with  a  little 
water  about  20  minutes.  Pour  into  this  mixture  a 
quart  of  milk  and  bring  to  the  boiling  point. 
Thicken  with  flour  and  season  with  butter,  salt  and 
pepper.  Strain  or  not,  as  you  choose. 

Mrs.  L.  W.  Godin. 

CORN  SOUP 

Put  1  can  of  corn  into  1  quart  of  water  and  boil 
gently  for  an  hour.  Rub  through  colander  and  add 
sugar,  pepper  and  salt  to  taste.  Add  1  tablespoon 
of  butter,  and- thicken  with  2  tablespoons  of  flour. 
Put  in  a  pinch  of  soda  in  a  pint  of  milk ;  heat  and 
pour  slowly  over  a  beaten  egg.  Now  add  the  soup 
to  the  milk  and  egg,  and  serve  immediately.  May 
be  flavored  with  onion  if  desired. 

Mrs.  Marv  Porter  Haines. 


SOUPS  9 

BEAN  SOUP 

Cook  beans  until  tender.  Put  through  colander ; 
add  salt,  pepper,  cream  and  milk,  or  butter  and 
milk,  until  the  right  consistency  for  soup. 

Mrs.  C.  A.  Frear. 

VEGETABLE  SOUP 

Prepare  a  medium  sized  carrot  and  2  or  3  stalks 
of  celery  by  washing  and  scraping;  chop  the  carrot 
and  cut  the  celery  into  quarter-inch  pieces.  Pare 
a  medium  sized  turnip  and  chop  it.  Wash,  pare 
and  cut  into  small  pieces  1  large  potato.  Peel  ^ 
a  medium  sized  onion  and  slice  thin.  Measure  1-3 
cup  of  carrot  and  turnip,  and  l/2  cup  of  celery,  with 
the  onion,  and  cook  10  minutes  in  2  tablespoons  of 
butter,  stirring  constantly.  Add  \l/2  cups  of  the 
potato,  cover  and  cook  2  minutes.  Add  1  quart  of 
water,  and  boil  1  hour.  Add  */2  tablespoon  finely 
chopped  parsley,  and  salt  and  pepper  to  taste. 

WATERCRESS  SOUP 
To  Serve  Eight 

Boil  4  potatoes  (pared),  a  quart  of  chopped  water- 
cress and  a  handful  of  spinach  (the  latter  is  simply 
for  the  color),  in  2  quarts  of  water,  about  25  min- 
utes. Press  through  a  fine  sieve,  and  return  to  the 
fire  to  become  hot.  When  hot,  but  not  boiling,  stir 
in  the  yolks  of  2  or  3  eggs,  beaten  and  diluted  with 
a  cup  of  cream.  Stir  while  reheating  over  hot 
water,  adding  at  the  same  time  2  tablespoonfuls  of 
butter  in  little  bits.  Season  with  salt  and  pepper 
as  needed.  Garnish  with  2  or  3  tablespoonfuls  of 
watercress  leaves  scalded  in  hot  water  and  drained. 

Mrs.  D.  G.  Peck. 


10  OUR    FAVORITE    RECIPES 

CHEESE  SOUP 

1  quart  of  milk. 

4  or  5  slices  of  carrot. 

2  or  3  slices  of  onion. 
YZ  bunch  of  celery. 

Boil  YI  hour  in  double  boiler,  and  just  before  re- 
moving from  fire  add  ^2  cup  grated  cheese. 

Mrs.  F.  D.  McDowell. 

PEA  SOUP 

2  Ibs.  peas  (1  can  peas). 
2  teaspoons  sugar. 
1  pint  cold  water. 
1  pint  milk. 

1  sliced  onion. 

2  tablespoons  butter. 
2  tablespoons  flour. 

1  teaspoon  salt. 
Cayenne. 

CREAM  OF  CHEESE  SOUP 

Scald,  but  not  boil,  1  quart  of  milk  in  double 
boiler. 

1  blade  mace. 
1  teaspoon  minced  onion. 
1  tablespoon  carrot. 

Rub  together  J4  cup  of  butter  and  2  tablespoons 
of  flour;  add  to  the  hot  milk  slowly  and  cook  in 
carefully.  Strain ;  add  ^  cup  of  grated  cheese  ;  stir 
until  it  is  melted ;  season  with  salt  and  pepper. 
Pour  in  slowly  the  beaten  yolks  of  2  eggs.  Cook 
a  moment,  beating  hard  with  egg  beater  till  cov- 
ered with  foam.  Mrs.  E.  P.  Bosbyshell. 


FISH  11 

FISH 


BOILED  FISH 

Wrap  fish  in  cheesecloth  and  drop  into  enough 
boiling  water  to  cover,  to  which  a  teaspoon  of  salt 
and  tablespoon  of  vinegar  has  been  added  to  every 
quart  of  water.  Let  slowly  boil,  allowing  10  min- 
utes to  each  pound.  When  ready  to  serve,  lift  out 
of  water  and  drain. ' 


SAUCE  FOR  BOILED  FISH 

1  cup  milk. 
1  cup  water. 
Butter,  size  of  egg. 
1  tablespoon  flour. 
Yolks  of  3  eggs  beaten  to  a  cream. 
Put  into  hot  milk  and  water  before  it  comes  to  a 
boil,  stirring  until  it  boils,  so  there  will  be  no  lumps. 

M.  A.  Kimball. 


SAUCE  FOR  BAKED,  BOILED  OR  STEAMED 
FISH 

1-3  cup  butter. 

1  cup  boiling  water. 

2  level  tablespoonfuls  flour. 

1  tablespoon  chopped  green  onion,  celery  and 

parsley. 

Small  bit  of  chopped"  chili. 
Salt  to  taste. 

Alelt  butter;  add  flour,  then  boiling  water;  when 
smooth,  add  seasoning  and  pour  over  fish. 

Mrs.  J.  B.  Monlux. 


12  OUR    FAVORITE    RECIPES 

TOMATO  SAUCE 

2  cups  canned  tomato. 

1  sliced  onion. 

2  tablespoons  butter. 

3  tablespoons  flour. 
y$  teaspoon  salt. 

y%  teaspoon  pepper. 
1  sprig  parsley. 

Cook  tomatoes,  onion  and  parsley  together  10 
minutes.  Rub  through  a  strainer.  Melt  butter  in  a 
saucepan.  Add  the  flour  and  seasonings  and  stir 
till  well  mixed.  Add  the  tomato  juice  slowly,  stir- 
ring constantly,  and  cook  5  minutes. 

Mrs.   Buchanan. 

CUCUMBER  SAUCE  FOR  FISH 

Chop  1  cucumber  quite  fine.  Drain  well.  Season 
with  salt,  pepper  and  a  little  onion  juice,  if  liked. 
Add  2  tablespoonfuls  of  cream  ;  stir  well,  and  add 
1  teaspoonful  of  lemon  juice  a  little  at  a  time,  stir- 
ring all  the  time.  Mrs.  D.  G.  Peck. 

SALMON  LOAF 

4  eggs. 

1  cup  bread  crumbs. 

2  tablespoons  butter. 
1  can  salmon. 

Mince   the   salmon;   add   eggs   well   beaten,   then 
bread   crumbs  and   butter    (melted).      Put   in   mold 
and  steam  1  hour.     Serve  with  the  following  sauce  : 
1  egg,  well  beaten. 
1  cup  milk. 
1  tablespoon  butter. 
Liquor  of  salmon. 
Cook  in  double  boiler. 


FISH  13 

SCALLOPED  CLAMS 

Make  a  cream  sauce  of  1  heaping  tablespoon  of 
butter,  2  tablespoons  of  flour,  \l/2  cups  milk;  stir 
into  it  1  can  of  minced  clams ;  pour  into  a  buttered 
baking  dish  ;  cover  thickly  with  cracker  crumbs,  and 
bake  for  15  or  20.  minutes. 

Mrs.  B.  F.  Sanborn. 

FISH  STUFFING  I. 

/2  cup  cracker  crumbs. 
/2  cup  stale  bread  crumbs. 
/4   cup  melted  butter. 
/>  teaspoon  salt. 
/>  teaspoon  pepper. 
Few  drops  onion  juice. 
l/4   cup  hot   water. 
Mix  ingredients  in  order  given. 

FISH  STUFFING  II. 

1  cup  cracker  crumbs. 
*4  cup  melted  butter. 
l/4  teaspoon  salt. 
l/%  teaspoon  pepper. 
Few  drops  onion  juice. 
Parsley,    capers,    pickles,  finely  chopped. 
Mix  ingredients  in  order  given. 

TO  BAKE  FISH 

Clean  and  bake  on  a  greased  fish  sheet  placed  in 
dripping  pan.  If  fish  sheet  is  not  at  hand,  use 
cotton  cloth  by  which  it  may  be  lifted  out. 


14  OUR    FAVORITE    RECIPES 

TO  FRY  FISH 

Wipe  dry ;  sprinkle  with  salt ;  dip  in  flour  or 
crumbs,  or  egg  and  crumbs,  and  fry  in  hot  fat. 

BROILED  FISH 

Chalk  .the  racks,  and  put  it  in  a  dripping  pan. 
Lay  the  fish  on  the  rack  with  the  skin  side  down. 
Salt  freely,  dust  slightly  with  pepper,  and  after  tak- 
ing up,  dredge  with  lemon1,  melted  butter  and  table- 
spoon chopped  parsley. 

STEAMED  HALIBUT  OR  BARRACUDA 

Two  and  one-half  pounds  of  fish ;  salt  well  and 
steam  for  an  hour  on  a  plate.  Serve  with  dressing 
made  of  melted  butter,  lemon  juice  and  chopped 
parslev. 

STEAMED  SALMON 

Mix  together  1  can  of  salmon  picked  fine,  2  eggs 
beaten  light,  y>  cup  sweet  cream,  ^  teaspoon  of 
salt,  and  a  little  lemon  juice.  Steam  in  cups,  and 
serve  on  a  chop  dish  with  parsley. 

COCKLE  SHELLS 

1  cup  minced  fish. 
1  cup  milk. 
1  tablespoon  butter. 
1  tablespoon  flour. 
1   teaspoon  lemon  juice. 
y2  teaspoon  salt. 
1  teaspoon  minced  parsley. 
Dash  of  cayenne. 

3  eggs,  yolks  and  whites  beaten  separately. 
"    Rub  butter  and  flour   together,  rubbing  smooth ; 


FISH  15 

add  milk,  salt,  cayenne,  lemon  juice  and  parsley, 
then  the  fish.  When  boiling-,  remove  from  fire ;  add 
beaten  yolks.  Fold  in  whites ;  fill  shells  two-thirds 
full;  sprinkle  top  with  bread  crumbs.  Bake  15  or 
20  minutes. 

FISH  CROQUETTES 

2  cups  cold  fish. 
1  cup  milk, 
teaspoonful  salt. 

1  cup  crumbs. 
Parsley. 

Fat. 

2  tablespoons  flour. 

2  tablespoons  butter. 

y-2.  teaspoon  pepper. 

2  eggs. 

Lemons. 

Cream  flour  and  butter.  Put  milk  in  a  double 
boiler,  and  when  it  boils,  add  the  flour  and  butter. 
Stir  until  smooth  and  thick,  and  add  salt,  pepper 
and  fish,  flaked.  Spread  on  platter  and  let  cool. 
Shape,  roll  in  flour,  egg  and  crumbs,  and  fry  in 
deep  fat.  Arrange  on  hot  dish  and  garnish  with 
parsley  and  sliced  lemon. 

CREAMED  FISH       . 

2  cups  cold  fish. 
1  cup  hot  milk. 

1  bay  leaf. 

l/2  teaspoon  onion  juice. 

2  tablespoons  butter. 
2  tablespoons  flour. 
YZ  teaspoon  salt. 


16  OUR    FAVORITE    RECIPES 

Pepper. 

y2  cup  bread  crumbs. 

Cream  butter  and  flour;  add  milk;  stir  in  double 
boiler  until  thick ;  add  other  ingredients ;  stir  thor- 
oughly; cover  bottom  of  baking  dish  with  half  the 
fish  ;  pour  over  half  the  sauce ;  add  the  rest  of  fish 
and  another  layer  of  sauce;  sprinkle  with  crumbs; 
dot  with  butter  and  brown. 

FISH  CHOWDER 

2^2  Ibs.  fresh  fish,  sliced. 

4  large  potatoes,  sliced. 

1  cup  milk. 

l/2  lb.  salt  pork. 

1  large  onion. 

3  sea  biscuits. 

Cut  pork  in  cubes  and  put  in  frying  pan  over  the 
fire.  \Yhile  they  are  frying  put  in  the  onion  sliced 
and  fry  it  brown.  Mutter  a  small  kettle  and  put  in 
a  layer  of  sliced  potatoes,  one  of  fish,  one  of  pork 
and  onions.  Sprinkle  with  salt  and  pepper.  .  Re- 
peat and  finish  with  a  layer  of  sliced  potatoes. 
Pour  over  all  the  milk  and  enough  water  to  nearly 
cover  it.  Cover  the  kettle  and  let  boil  slowly  25 
minutes.  Remove  cover  and  place  on  top  of  the 
chowder  2  or  3  sea  biscuits  broken  in  pieces.  Re- 
place cover  an'1  simmer  10  minutes  longer.  Serve 
immediately. 


ESCALLOPED  FISH 

2  Ibs.  halibut  or  any  white  fish  boiled  tender. 
1  sliced  onion. 
1  stalk  celery. 
1  sprig  parsley. 


FISH  17 

6  peppercorns. 
4  cloves. 
1  bay  leaf. 

Fill  a  buttered  baking  dish  half  full  of  the  flaked 
fish.     Cover  with  the  following  sauce: 
1   tablespoon  butter. 
1  tablespoon  flour. 
Salt,  pepper  and  cayenne. 

Then  add  mashed  potatoes,  hot,  seasoned  with 
milk,  butter  and  salt,  beaten  light.  Leave  the  po- 
tatoes rough  on  the  top  and  brown  in  the  oven. 

Mrs.  Masserley. 

CLAM  CAKES 

1  cup  sour  cream. 
1  egg. 

y2  teaspoon  soda. 
l/2  teaspoon  salt. 
l/^  cups  flour. 
1  small  can  minced  clams. 
Mix  all  together  and  fry  on  a  griddle. 

BAKED^SHAD,  ROCK  COD  OR  BARRA- 
CUDA 

Wipe  the  fish  with  a  clean  cloth,  dipped  in  vine- 
gar and  water;  then  stuff  with  the  following  in- 
gredients : 

1  cup  of •  cracker  or  bread  crumbs. 

1  teaspoonful  salt. 

%  teaspoonful  pepper. 

1  teaspoonful  onion  juice. 

1  pickle.  , 

%  cup  melted  butter. 

A  dash  of  cayenne. 
After  stuffing  and  sewing  the  fish  up,  lay  three 


18  OUR    FAVORITE    RECIPES 

or  four  strips  of  salt  pork  on  the  pan.  also  score 
the  fish  and  insert  pieces  of  pork.  Bake  15  min- 
utes for  every  pound  and  ten  minutes  extra. 

Mrs.  E.  T.  Barber. 

LOBSTER  CHOPS 

1   Ib.  or  1   pint  lobster. 
1  teaspoon  salt. 
YZ  teaspoon  paprika. 
1/2  teaspoon  onion  juice. 
Few  drops  lemon  juice. 
1   cup  milk  or  cream. 

1  tablespoon  butter. 

2  tablespoons  flour. 

1  tablespoon  chopped  parsley. 

Melt  butter;  add  flour:  pour  in  cream  slowly,  stir- 
ring all  the  time  until  thick.  Dice  the  lobster, 
sprinkle  with  salt,  paprika,  parsley,  lemon  and 
onion  juice.  Mix  lobster  with  white  sauce  and 
cool.  Mold  in  form  of  chops,  roll  in  crumbs,  then 
egg.  then  fine  bread  crumbs ;  let  stand  to  harden ; 
then  place  in  basket  fry  in  hot  fat  till  amber  color. 
Place  on  paper  to  dry ;  add  sprig  of  parsley,  and 
serve  hot.  Katherine  Bashford. 


MEATS 


ESCALLOPED  OYSTERS 

1  quart  can  oysters. 
10  soda  crackers. 
1  cup  sweet  milk. 
Butter,  salt  and  pepper  to  taste. 
Drain  off  liquor.     Roll  crackers  moderately  fine. 


MEATS  19 

Place  a  layer  of  crackers  in  a  buttered  pudding  dish 
of  suitable  size.  Arrange  the  oysters  over  the 
crackers.  Add  salt,  pepper  and  bits  of  butter.  Re- 
peat until  the  dish  is  filled  or  the  materials  used. 
Moisten  each  layer  with  the  reserved  juice,  di- 
luted with  a  portion  of  the  milk.  Let  the  last  layer 
be  crackers  with  bits  of  butter.  Pour  over  all  an 
egg  well  beaten  and  added  to  the  remaining  portion 
of  the  milk.  P>ake  a  half  hour  until  nicely  browned. 

Anna  S.  Averill. 


SCOTCH  MEAT  LOAF 

1  Ib.  lean  ham. 

2  Ibs.  round  steak. 

(."hop  above  together  very  fine. 

2  slices  bread,  crumbed. 

2  eggs. 

Season  with  pepper. 
Steam  1  hour  and  bake  1  hour  in  the  cans. 


2  Ibs.  boiled  steak. 

l/4  Ib.  pork. 

1  cup  milk. 

1  cup  rolled  cracker. 

1  egg. 

1   heaping  tablespoon  butter> 

Salt,  paprika  and  black  pepper  to  taste. 
Mix  thoroughly  and  form  in  a  loaf.  Place  in  a 
pan  and  pour  over  1  quart  of  tomatoes  seasoned  as 
for  the  table.  Bake  \l/2  hours,  basting  often,  adding 
a  little  water,  if  necessary.  Have  a  cup  of  sauce  to 
serve  with  the  loaf.  P>essie  H.  Mathews. 


20  OUR    FAVORITE    RECIPES 

CHICKEN  PIE 

Select  the  best  and  largest  chicken;  cook  until 
meat  will  fall  from  bones,  and  remove  them  ;  boil 
water  down  to  1  pint ;  add  1  quart  of  rich  milk  and 
Y^  pound  of  butter;  thicken  this,  and  pour  boiling 
hot  over  the  boned  chicken,  placing  over  fire  to 
keep  hot  until  crust  is  added  on  top  only.  Extra 
biscuit  dough  is  the  best ;  cut  1  inch  thick.  It  takes 
\l/2  quarts  of  gravy  to  each  chicken  pie. 

Harriet  Burd. 

STUFFED  RED  PEPPERS 

Use  canned  pimento  (red  peppers).  Fill  with  the 
following  and  bake  in  moderate  oven  about  25  min- 
utes :  Cut  in  small  pieces  the  meat  of  1  small  cooked 
chicken;  1  can  of  button  mushrooms;  1  tablespoon 
melted  butter;  1  cup  grated  bread  crumbs:  1  tea- 
spoon salt ;  cayenne  pepper  to  taste ;  add  one  beaten 
egg  mixed  with  l/2  cup  of  the  liquor  the  chicken 
was  cooked  in.  Fill  the  peppers ;  stand  them  up  in  a 
baking  pan  and  baste-  with  a  little  olive  oil.  Serve 
with  a  little  tomato  sauce  poured  around  them. 

Mrs.  L.  H.  Mitchell. 

POT  ROAST  OF  BEEF 

Four  pounds  of  beef  cut  in  one  piece ;  have  it 
lean  and  scurred  into  a  round.  Take  slices  of  bacon ; 
try  out  fat,  and  while  hot  place  the  beef  in  pan, 
browning  both  sides ;  remove  and  place  in  a  deep 
pot;  then  pour  the  fat  over  it.  Add  to  this  1  sliced 
onion,  1  cup  of  .canned  tomato,  2  sliced  carrots,  1 
turnip,  2  bay  leaves  and  1  tablespoon  of  lemon  juice. 
Pour  in  enough  hot  water  to  cover  meat;  cover 
closely  and  simmer  slowly  for  2  hours  or  until  ten- 


MEATS  21 

der,  turning'  at  the  end  of  first  hour;  then  take  out 
the  meat  and  set  in  oven  to  keep  warm ;  strain  the 
liquor  and  return  to  pot ;  thicken  with  browned  flour  ; 
boil  up  once ;  pour  half  of  gravy  over  meat  and  serve 
the  remainder  in  a  gravy  boat.  Garnish  platter 
with  slices  of  carrots,  turnips  and  potato  balls. 

Mrs.  Crowe. 


TOMATO  AND  MEAT  PIE 

Take  any  kind  of  cold  meat  and  cut  up  or  chop 
into  small  pieces.  Put  in  a  deep  buttered  dish,  first 
a  layer  of  dried  bread  crumbs ;  put  bits  of  butter 
on  them,  then  a  layer  of  the  meat,  well  seasoned; 
then  a  layer  of  tomatoes,  either  raw  or  cooked — 
repeat,  etc.,  having  a  layer  of  crumbs  at  the  top, 
with  bits  of  butter  on  it.  If  dry,  pour  over  it  a 
little  boiling  water  or  gravy,  if  you  have  it.  Bake 
from  y2  to  y\  of  an  hour. 

Miss  H.  M.  Hopkins. 


MEAT  CROQUETTES 

1  pint  chopped  meat. 
}/2  pint  milk. 

1  tablespoon  butter. 

2  tablespoons  flour. 

1  tablespoon  chopped  parsley. 
1   tablespoon  onion  juice. 
Pepper,  salt  and  cayenne. 

Put  milk  over  fire ;  rub  butter  and  flour  together ; 
add  to  milk;  stir  and  cook  until  smooth;  mix  with 
meat ;  form  into  croquettes ;  dip  in  egg,  then  bread 
crumbs ;  fry  in  deep  fat. 

Mrs.    Frederick  Ruggles. 


22  OUR    FAVORITE    RECIPES 

MEAT  SOUFFLE 

2  tablespoons  butter,  melt  in  stew  pan. 
2  tablespoons  flour,  add  to  butter. 

2  dashes  of  white  pepper. 
1   pint  sweet  milk. 

Boil  and  add — 

]/2  cup  stale  bread  crumbs. 

1  tablespoon  chopped  parsley. 

Y-Z  teaspoon  onion  juice. 
Remove  from  fire ;  stir  in — 

1  pint  cold  chopped  meat. 

3  egg  yolks ;  fold  in  whites  well  beaten. 
Pour  in  buttered  pudding  dish ;  set  in  dish  of  hot 

water;  bake  in  moderate  oven  y2  hour;  serve  with 
or  without  tomato  sauce,  or  mushroom  sauce;  serve 
at  once. 


VEGETABLES 


ESCALLOPED  POTATOES 

Slice  raw  potatoes  and  onions.  Butter  an  earthen 
baking  dish ;  put  in  a  layer  of  potatoes,  then  a  layer 
of  onions ;  season  with  bits  of  butter,  pepper  and 
salt;  continue  till  the  dish -is  full.  Cover  with  sweet 
milk  and  bake  1  hour. 

EGG  PLANT 

Pare  and  slice  an  egg  plant ;  cook  in  salted  water. 
Drain  ;  mash.  While  hot,  stir  in  1  egg  and  1  table- 
spoonful  of  flour ;  set  away  to  cool.  When  cold, 
make  into  balls,  dip  in  egg  and  roll  in  cracker 
crumbs;  fry  in  butter. 


VEGETABLES  23 

POTATO  CROQUETTES 

Finely  mashed  potatoes  seasoned  with  salt. 

Pepper. 

Butter. 

Milk  or  cream  to  moisten. 

1  well-beaten  egg. 

Mix  thoroughly  and  make  into  small  balls.  Dip 
into  beaten  egg  and  roll  in  cracker  crumbs  and  fry 
in  hot  lard  to  a  golden  brown. 

M.  A.  Kim  ball. 

CHEESE  RAMEKINS 

Mix  3  tablespoonfuls  of  melted  butter,  half  a 
teaspoonful  each  of  salt  and  paprika,  \l/2  cups  of  fine 
bread  crumbs,  and  l/±  a  pound  of  grated  cheese. 
Beat  2  eggs  light ;  add  a  pint  of  milk,  and  stir  into 
the  dry  ingredients.  Turn  into  buttered  ramekin 
dishes.  Bake  surrounded  with  hot  water.  Serve 
very  hot.  This  mixture  may  also  be  baked  in  tim- 
bale  molds.  Mrs.  D.  G.  Peck^. 

GREEN  CORN  OYSTERS 

Score  the"  corn  down  the  center  of  each  row  of 
kernels  and  with  a  knife  press  out  the  pulp.  To  each 
pint  of  pulp  allow — 

2  eggs. 

2  tablespoonfuls  flour. 

1/2  teaspoonful  salt. 

A  little  pepper. 

Stir  the  yolks  into  the  corn  without  previously 
beating  them ;  mix  in  salt,  pepper  and  flour  and 
finally  the  stiffly  beaten  whites  of  eggs.  Bake  in 
small  spoonfuls  on  a  hot  griddle. 


24  OUR    FAVORITE    RECIPES 

CAULIFLOWER  SCALLOPED  WITH 
CHEESE 

1  cauliflower  boiled  tender. 
3  tablespoons  butter. 

3  tablespoons  flour. 

YI  teaspoon  salt. 

l/2  teaspoon  paprika. 

1/2  cup  cream  or  milk. 

YZ  cup  grated  cheese. 

Separate  cauliflower  and  put  in  buttered  baking 
dish ;  add  the  cheese  to  the  sauce  and  pour  over 
cauliflower.  Sprinkle  with  cracker  crumbs  and 
lump  of  butter  and  brown  in  oven. 

Mrs.  D.  A.  Judd. 

CORN  PUDDING 

l/2  can  corn. 

2  cups  milk. 
2  eggs. 

Butter,  size  of  an  egg. 
1  tablespoon  cornmeal. 
Pepper  and  salt  to  taste. 
Bake  as  you  would  custard. 

Mrs.   Monlux. 


ESCALLOPED  SUMMER  SQUASH 

6  small  squash. 

1  egg. 

YZ  pint  sweet  milk. 

Cut  squash  in  cubes ;  put  in  buttered  dish ;  salt, 
pepper  to  taste ;  add  bits  of  butter ;  pour  over  milk 
with  eggs ;  cover  the  top  with  bread  crumbs ;  bake 
40  minutes. 


VEGETABLES  25 

CREAMED  CABBAGE 

One  head  of  cabbage  chopped  fine.  Boil  till  ten- 
der, then  drain.  Melt  2  tablespoons  butter ;  add  2 
heaping  tablespoons  flour;  mix  thoroughly;  then 
add  1  pint  rich  milk ;  cook  till  smooth  and  creamy. 
Pepper  and  salt  to  taste.  Pour  over  cabbage  and 
serve. 

CHEESE  FONDA 

Soak  1  cup  bread  crumbs  in  2  cups  milk ;  beat  into 
this  3  eggs  whipped  very  light ;  add  1  tablespoon 
melted  butter,  pepper,  salt  and  lastly  y2  pound  of 
grated  stale  cheese.  Bake  in  quick  oven  about  20 
minutes  and  serve  immediately. 

POTATOES  AU  GRATIN 

6  cold  boiled  potatoes. 
1  good  sized  onion. 

Cut  potatoes  into  small  cubes;  chop  onions  fine; 
put  into  baking  dish  layer  of  potatoes,  a  sprinkling 
of  onion,  pepper,  salt  and  bits  of  butter ;  another  layer 
of  potatoes  and  seasoning  till  dish  is  full.  Pour  over 
cream  enough  to  just  cover  and  grate  over  it  some 
stale  cheese.  Bake  about  25  minutes  in  hot  oven. 

Mrs.  J.  B.  Monltix. 

BAKED  GREEN  PEPPERS 

Cut  off  top  and  take  out  seeds ;  stuff  with  chopped 
boiled  ham,  bread  crumbs,  1  egg,  salt,  1  good  sized 
tomato.  Bake  for  half  an  hour. 

SWEET  POTATOES,  SOUTHERN  STYLE 

Pare  the  potatoes,  cut  in  halves  lengthwise,  and 
steam  15  minutes.  Butter  a  baking  dish ;  put  in  a 


26  OUR    FAVORITE    RECIPES 

layer  of  potatoes ;  dot  generously  with  butter ;  then 
sprinkle  lavishly  with  sugar,  brown  or  maple  pre- 
ferred ;  add  other  layers  in  the  same  way  until  all 
are  used.  Cover  and  bake  until  tender;  then  remove 
the  cover  to  brown  lightly  the  potatoes. 

• 

GLAZED  ONIONS 

Cook  small  onions  in  boiling  water  15  minutes. 
Drain  and  dry  in  a  towel.  Put  in  a  baking  dish  with 
a  small  quantity  of  stock ;  sprinkle  generously  with 
sugar  and  bake  until  tender  and  brown. 

Mrs.  D.  G.  Peck. 

CARAMEL  SWEET  POTATOES 

Peel  and  boil  sweet  potatoes  in  salted  water: 
drain  carefully ;  melt  2  tablespoons  lard  or  butter 
in  a  frying  pan ;  when  very  hot,  put  in  potatoes ; 
sprinkle  over  them  */2  cup  sugar  ;  keep  over  slow  fire, 
turning  potatoes  over  and  over  (watch  carefully  to 
prevent  burning),  until  they  are  brown.  Serve  hot. 

Mrs.  D.  A.  Judcl. 

PARSNIP  FRITTERS 

Take  3  or  4  good  sized  parsnips.  Boil  them  until 
tender ;  mash  and  season  with  a  little  butter,  a  pinch 
of  salt  and  a  little  sprinkling  of  pepper.  Have  ready 
a  plate  with  some  sifted  flour  on  it.  Drop  a  table- 
spoonful  of  the  parsnip  in  the  flour  and  roll  it  about 
until  well  coated  and  formed  into  a  ball.  When  you 
have  a  sufficient  number  ready,  drop  them  into  boil- 
ing fat ;  fry  a  delicate  brown  and  serve  hot.  Or 
fry  in  a  frving  pan  with  a  small  quantity  of  butter. 

Mrs.   D.  'G.   Peck. 


VEGETABLES  27 

CHEESE  BALLS 

Heat  a  Xeufchatel  cheese  with  a  spoonful  melted 
butter,  54  CUP  sweet  cream,  a  clash  of  red  pepper, 
a  cup  of  English  walnuts  or  pecans  chopped  fine — 
or  chopped  olives  or  pimentos — until  well  mixed 
and  press  into  oval  shape.  Serve  with  celery,  to- 
mato or  lettuce  salad.  Mrs.  Hugh  Harrison. 

CORN  MOCK  OYSTERS 

Mix  into  1  pint  of  grated  corn — 
3  tablespoons  milk. 
1  scant  cup  flour. 

1  teaspoon  baking  powder. 

2  oz.  butter. 

1  teaspoon  salt. 
l/2  teaspoon  pepper. 
1  egg. 

Dip  into  hot  butter  with  teaspoon  ;  fry  brown  on 
both  sides.  Serve  on  hot  platter. 

Mrs.  Paul  Brown. 

SPANISH  SAUCE 

1  can  tomatoes. 

2  onions. 

1  tablespoon  chopped  green  chili. 
Generous  piece  of  butter. 
Dust  of  black  pepper. 
Salt  to  taste. 

With  Spaghetti 

Put  YI  box  of  spaghetti  in  plenty  of  boiling  water 
and  boil  rapidly  20  minutes.  Turn  into  a  colander 
and  drain  ;  then  rinse  off  with  plenty  of  cold  water. 
Put  into  a  baking  dish  with  the  sauce  and  grate 


28 

some  stale  cheese  over  top.  Bake  25  minutes  in 
quick  oven.  This  sauce  is  good  with  beans,  rice 
and  meat.  Mrs.  J.  B.  Monlux. 

MACARONI,  ITALIAN  STYLE 

Cook  macaroni  until  tender  in  boiling  water, 
salted ;  add  ^>  can  of  strained  tomatoes  and  e-nough 
grated  cheese  to  be  good,  and  cook  till  smooth. 

SCALLOPED  ONIONS 

Boil  onions  until  tender,  changing  the  water  sev- 
eral times ;  pour  milk  over  them  and  let  scald ;  place 
in  a  baking  dish  layers  of  onions,  bread  or  cracker 
crumbs,  seasoning  with  butter,  salt  and  pepper ; 
bake  half  an  hour. 

BAKED  ONIONS 

Cook  until  tender  in  salt  water,  then  drain  and  put 
in  baking  dish  and  season  with  butter,  salt  and 
pepper.  Bake  until  brown. 

BAKED  ONIONS  AND  TOMATOES 

Alternate  layers  of  onions  and  tomatoes ;  season 
with  butter,  salt  and  pepper ;  bake  an  hour  in  a  slow 
oven.  Mrs.  Fishburn. 


PICKLES  AND  PRESERVES  29 

PICKLES    AND    PRESERVES 


INDIA  RELISH 

l/2  bushel  of  green  tomatoes. 

12  red  peppers. 

l/2   peck  onions. 

2  Ibs.  brown  sugar. 

5  cents'  worth  celery  seed. 

5  cents'  worth  white  mustard  seed. 
1  cup  salt. 

Let  chopped  tomatoes,  onions,  peppers  lie  in  salt 
over  night ;  drain  and  cover  within  3  inches  of  top 
with  vinegar.  Heat,  but  do  not  boil.  Bottle  and 
seal  hot.  Mary  V.  Jenner. 

GREEN  TOMATO  PICKLES 

1  peck  green  tomatoes. 

6  green  peppers. 
4  onions. 

1  teacup  sugar. 
1    1  tablespoon  cloves,  cinnamon  and  allspice. 

1  cup  horse-radish. 

Slice  tomatoes,  peppers  and  onions.  Strew  1  cup 
salt  over  them  and  let  stand  over  night.  In  the 
morning  drain  off  and  put  in  kettle  with  vinegar 
enough  to  cover;  then  add  the  other  ingredients,  and 
boil  until  tender.  Seal  in  glass  jars. 

Mrs.  A.  C.  Day. 

PICKLED  PINE-APPLE 

1  large  pine-apple. 

2  Ibs.  brown  sugar. 
1  pint  vinegar. 


30  OUR    FAVORITE    RECIPES 

1  oz.  stick  cinnamon. 
Cloves. 

Boil  sugar,  vinegar,  cinnamon  and  cloves  twen- 
ty minutes.  Peel  the  pine-apple  and  cut  into 
medium  size  pieces,  having  first  sliced  the  pine- 
apple. Put  into  syrup  and  cook  until  soft,  using 
about  one  half  the  pine-apple  at  a  time. 

Mrs.  Wm.  Horace  Day. 

SALAD  OIL  PICKLES 

50  medium  sized  cucumbers. 

1  oz.  white  mustard  seed. 

1  oz.  celery  seed. 

1  quart  chopped  onions. 

]/2  pint  olive  oil.     3  chillis. 

Slice  cucumbers  thin,  but  not  peeled,  and  place  in 
jar  mixed  with  y2  pint  of  salt :  let  stand  10  or  12 
hours  under  heavy  weight ;.  then  add  the  other  in- 
gredients, excepting  the  oil,  and  cover  well  with 
cold  vinegar;  then  stir  in  the  oil;  place  in  stone  jar 
under  weight,  or  seal. 

STRAWBERRY  JAM 

Pick  over  strawberries  and  wash  carefully ;  make 
pound  for  pound  strawberries  and  sugar;  let  stand 
12  hours;  then  cook  slowly  45  minutes,  and  bottle. 

Mrs.  Buchanan. 

SUN-DRIED  STRAWBERRIES 

One  and  one-half  pounds  granulated  sugar  to  2 
pounds  fresh  strawberries.  Alternate  in  layers,  be- 
ing careful  to  not  break  the  berries.  Let  stand  all 
night.  In  the  morning  boil  until  thoroughly  heated 
through  ;  then  pour  in  shallow  plates  and  set  in  sun 


PICKLES  AND  PRESERVES  31 

until  the  juice  is  thick  (generally  two  or  three 
days)  ;  cover  at  night.  Will  keep  in  jelly  glasses 
without  being  sealed.  Mrs.  E.  R.  Shrader. 

* 

ORIENTAL  PRESERVES 

Put  into  a  kettle  3  pounds  of  sugar  and  1  quart 
of  water.  When  the  sugar  is  dissolved,  add  10 
pounds  of  green  tomatoes,  cut  in  slices,  1  dozen 
lemons  sliced  very  thin,  and  a  large  jar  of  preserved 
ginger  cut  into  pieces  about  half  an  inch  square. 
Add  also  the  syrup  in  the  jar.  Let  this  boil  until 
the  tomatoes  are  tender.  Then  seal  in  glass  jars, 
allowing  a  good  quantity  of  syrup  to  every  jar.  It 
is  easier  to  make  half. this  quantity  at  a  time.  Im- 
proves with  age.  Something  like  a  chow-chow. 

Mrs.  D.  G.  Peck. 

STRAWBERRY  PRESERVES 

Three  pints  fine  strawberries  to  1  quart  sugar. 
Put  sugar  on  stove  with  ^4  pint  water,  and  let  cook 
till  a  smooth  syrup ;  drop  in  berries  and  cook  until 
syrup  drips  from  spoon  like  jelly.  Turn  on  plat- 
ters and  set  in  sun  all  day.  Put  in  bottles  cold,  and 
seal. 

CHOW  CHOW 

One  peck  of  green  tomatoes  ground  as  coarse  as 
possible;  sprinkle  with  1  cup  of  salt,  and  let  statid 
over  night.  Drain  in  colander.  Add — 

1  quart  vinegar.     1  Ib.  sugar.     12  onions. 
8  green  peppers  ground  fine. 
1  tablespoon  celery  seed. 
1    tablespoon   of   mustard   seed. 
Cook  all  until  tender,  and  bottle  tight. 

Mrs.  A.  C.  Dav. 


32  OUR    FAVORITE    RECIPES 

SALAD   DRESSING 


SALAD  DRESSING 

YZ  teaspoon  mustard. 

2  tablespoons  sugar. 
1  tablespoon  flour. 

1  teaspoon  salt. 
1  egg. 
1  cup  milk. 
Yt  cup  vinegar. 
Cook  smooth  in  double  boiler. 

Mrs.  Sellick. 

MAYONNAISE  DRESSING 

Yolks  of  3  eggs. 

1    tablespoon    each    salt,    pepper,    sugar   and 

mustard. 

A  dash  red  pepper.  x 

Mix  with  yolks.  Commence  with  olive  oil  by 
drops ;  as  it  thickens,  add  oil  more  rapidly — as  much 
as  desired ;  thin  with  lemon  or  vinegar ;  when  ready 
to  use,  thin  again  with  double  cream. 

Mrs.  Hugh  Harrison. 

SALAD  DRESSING 

3  eggs. 

3  teaspoons  mustard. 
YZ  cup  sugar,  or  less. 
3  tablespoons  olive  oil. 
2-3  cup  vinegar. 
2-3  cup  sweet  milk. 
1  tablespoon  corn  starch. 
\y2  teaspoons  salt. 
Mix  mustard,  salt,  sugar  and  corn  starch.     Beat 


SALAD  DRESSING  33 

yolks  of  eggs  well  and  stir  all  together.  Then  drop 
oil  in  a  little  at  a  time;  next  the  vinegar  slowly; 
then  the  milk,  little  at  a  time.  Boil  slowly,  stirring 
frequently,  almost  continuously,  until  of  the  con- 
sistency of  custard.  When  cold,  add  the  whites  of 
the  eggs,  well  beaten.  Will  keep  weeks. 

Mrs.  W.  D.  Byram. 


SALAD  DRESSING— Keeps  Well 

ria 

Mix  in  granite  stew  pan  1  heaping  tablespoon 
each  of  flour,  mustard,  sugar  and  salt.  Add  a  dash 
of  pepper  and  a  sprinkling  of  celery  salt.  Stir  well 
together.  Break  3  eggs  into  the  pan  and  stir  all 
till  smooth.  Pour  in  2  cups  of  milk  (or  milk  and 
water),  and  a  small  cup  of  vinegar.  Put  on  the 
stove  and  stir  constantly  till  it  thickens,  but  do  not 
let  it  boil.  Keep  in  a  cool  place,  and  when  you  use, 
thin  it  with  cream  or  milk  if  necessary. 

Mrs.  M.  E.  Lawrence. 


SALAD  DRESSING  CREAM 

;ti 

\olks  of  2  eggs. 

*4  tablespoon  salt. 

•)4  tablespoon  flour. 

1  small  tablespoon  sugar. 

ll/2  tablespoons  butter. 

*4  teaspoon  mustard. 

y±  cup  sour  milk  or  cream. 

*4  cup  vinegar. 

Few  grains  cayenne  pepper. 

Mix  dry  ingredients  together;  then  add  eggs; 
mix;  add  milk  and  butter;  cook  in  double  boiler 
and  stir  in  vinegar  after  taking  from  fire. 

Harriet  Burd. 


34  OUR    FAVORITE    RECIPES 

BOILED  MAYONNAISE  DRESSING 

Beat  well  the  yolks  of  4  eggs  and  1  whole  egg; 
add  2  tablespoons  hot  vinegar  (cook  in  bowl  in 
pan  of  boiling  water) ;  beat  constantly  till  thick, 
then  add — 

3  tablespoons  oil  (or  melted  butter). 
1  teaspoon  salt. 
1  teaspoon  mustard. 
Pinch  of  cayenne. 

When  cool,  add  lemon  juice  to  taste  and  make 
thinner  with  cream  if  necessary. 

Mrs.  E.  C.  Stickel. 


SALADS 


TOMATO  AND  CELERY 

Peel  the  tomatoes  and  remove  the  seeds  and  all 
of  the  core.  Take  celery  and  cut  up  in  small  dice. 
"\Yash  and  drain  well  and  season  with  pepper,  salt 
and  a  little  vingear.  Stuff  the  tomatoes  with  this, 
and  put  mayonnaise  dressing  on  top.  Put  on  crisp 
lettuce  leaf  and  serve  very  cold.  A.  C.  Day. 

OYSTER  SALAD 

Scald  the  oysters  in  their  own  liquor  until  they 
are  plump  and  frilled.  Drain  and  let  them  get 
very  cold  and  dry.  If  the  oysters  are  large,  cut  each 
one  in  four  pieces  with  a  silver  knife.  Just  before 
serving,  mix  them  with  a  mayonnaise  dressing. 
Serve  each  portion  on  a  lettuce  leaf.  Celery  may 
be  mixed  with  the  oysters  and  served  the  same  way. 


SALADS  35 

SPANISH  SALAD  NO.  1 

2  cucumbers. 
2  tomatoes. 
2  green  onions. 
1  green  chilli. 
YZ  bunch  celery. 

1  head  lettuce. 

Chop  each  fine ;  then  mix  together  and  season 
with  1  teaspoon  vinegar,  juice  1  small  lemon,  salt 
and  pepper,  or  any  dressing  desired. 

SHRIMP  SALAD 

2  bunches  of  white  crisp  celery,  cut  in  small 
pieces. 

3  hard-boiled  eggs  chopped. 

Take  one  can  of  shrimps;  wash  them  thoroughly 
and  pick  them  in  small  pieces ;  put  all  together  and 
mix  with  mayonnaise  dressing.  Season  with  salt, 
pepper  and  a  good  dash  of  cayenne  pepper ;  last  put 
in  1  cupful  of  good,  rich  cream.  Serve  on  crisp 
lettuce  leaves  with  olives  and  slices  of  lemon. 

Original  by  Mrs.  A.  Larson. 

PERFECTION  SALAD 

Yt  package  gelatine. 

YZ  cup  cold  water. 

YZ  cup  vinegar. 

YZ  cup  sugar. 

1   pint  boiling  water. 

1  teaspoon  salt. 

Juice  of  1  lemon. 

2^2  cups  celery,  cut  fine. 

Y*  cup  finely  shredded  cabbage. 

j4  can  sweet  peppers,  cut  fine. 


36  OUR   FAVORITE    RECIPES 

Soak  gelatine  in  cold  water  two  minutes ;  add 
vinegar,  sugar,  salt,  boiling  water  and  lemon ;  strain 
half  cold ;  add  other  ingredients ;  turn  into  molds, 
and  when  set,  serve  on  lettuce  leaves  with  mayon- 
naise dressing. 

Mrs.  Fishburn. 

LOBSTER  SALAD 

1  bowl  lobster  picked  fine. 

2  bowls  celery  cut  in  fine  cubes. 
Salt  to  taste. 

Mix  well ;  then  add  salad  dressing  made  of — 

1  pint  cream,  heated  to  boiling  point. 

3  eggs,  well  beaten,  added  to  cream. 
Stir  until  well  cooked. 

4  tablespoons  vinegar. 

2  tablespoons  sugar. 
YZ  teaspoon  mustard. 

YZ  teaspoon  celery  salt.    A  little  table  salt. 
•  Heat  the  latter  together  in  separate  dish  and  add 
to  the  cream ;  beat  well  and  let  cool  before  pouring 
over  the  lobster.    Mayonnaise  dressing  can  be  used 
if  desired.  Mrs.  Fleming. 


EGGS 


CHAFING  DISH  EGGS 

Boil  eggs  until  yolks  are  mealy.  Cut  into  halfs 
and  remove  yolks.  Trim  out  inside  of  the  whites 
without  breaking  them.  Chop  cold  cooked  pork, 
veal  or  chicken ;  season  with  salt,  pepper,  cayenne, 
mustard,  olive  oil,  vinegar,  celery  salt,  chopped 


EGGS  37 

parsley  and  enough  of  the  yolks  to  color  it.  Mix 
to  a  paste  and  stuff  the  whites  of  the  eggs,  putting 
the  halfs  together  with  tooth  picks.  Then  roll  them 
in  egg  and  bread  crumbs  and  set  aside  to  dry.  Just 
before  putting  into  chafing  dish,  brown  in  hot 
grease.  Serve  with  cream  gravy  in  which  chopped 
parsley  is  put.  Mrs.  C.  Weston  Clark. 

RELIABLE  OMELET 

6  eggs.      1  teaspoonful  salt. 
1   cup  of  milk.     2  tq,blespoonfuls  flour. 
Beat  eggs  separately;  after  mixing  flour,  milk  and 
salt,  add  the  yolks  of  eggs.     Pour  this  into  the  stiff 
whites.     Have   pan   hot   and    well   buttered.      Cook 
on  top  of  stove  till  the  omelet  seems  stiffened.   Then 
put  in  oven  till  it  becomes  twice  its  original  size  and 
is  browned  on  top  (about  five  minutes). 

Mrs.  Ella  A.  Barr. 

SCALLOPED  EGGS 

Mix  equal  parts  minced  ham  and  fine  bread 
crumbs ;  season  with  salt,  pepper  and  melted  butter ; 
add  milk  till  quite  soft.  Half  fill  buttered  gem  pans ; 
break  an  egg  carefully  on  top  of  each ;  dust  with 
pepper  and  salt ;  sprinkle  finely  powdered  crackers 
over  all.  Bake  8  minutes.  Mrs.  Paul  Brown. 

CREAMED  EGGS 

P>oil  4  eggs  hard;  drop  in  cold  water;  cut  the 
whites  into  dice  and  press  the  yolks  through  a 
sieve.  Have  ready  2  small  cups  cream  sauce.  Stir 
the  chopped  whites  thoroughly  into  the  sauce  and 
pour  over  hot  toast;  sprinkle  the  top  with  the  yolks 
grated,  and  grated  cheese  if  you  like. 

Irene  M.  Brewer. 


38  OUR    FAVORITE    RECIPES 

BREADS 


CORNMEAL  GRIDDLE  CAKES 

1  egg. 

1  cup  sour  milk  or  buttermilk. 

YZ  cup  sweet  milk. 

YZ  teaspoon  soda. 

YI  tablespoon  flour. 

Cornmeal  to  make  a  thin  batter.  Put  soda  into 
the  sour  milk;  stir  until*  foamy;  then  add  to  well- 
beaten  egg;  stir  well;  add  sweet  milk,  flour  and 
meal.  Bake  on  hot  griddle.  Are  never  sticky. 

Mrs.  Fleming. 

RAISED  MUFFINS 

\Yz  pints  sweet  milk. 

YI  cup  sugar. 

Y-2  cup  butter  or  lard. 

1  teaspoonful  salt. 

YZ  cup  yeast,  or  1  cake  dry  yeast,  dissolved  in 

YI  cup  warm  water. 
.     2  quarts  flour. 

Scald  milk,  sugar,  shortening  and  salt  together; 
then  cool.  When  just  warm,  mix  in  flour;  let  rise 
until  an  hour  and  a  half  before  time  you  wish  to 
bake,  when  put  in  muffin  rings  and  let  rise  again. 
Bake  15  or  20  minutes.  Mrs.  Vorhees. 

CORN  BREAD 

2  tablespoons  graham  flour. 

3  tablespoons  cornmeal. 
1  tablespoon  white  flour. 
1  teaspoon  salt. 


BREADS  39 

1  teaspoon  lard. 

1  tablespoon  molasses. 

2  eggs. 

1   teaspoon  soda  in  1   pint  of  sour  milk. 

A.  B.  Case. 

BREAKFAST  GEMS 

25/2  cups  flour. 
Small  piece  of  butter. 

1  cup  sweet  milk. 
Y->,  cup  sugar. 

2  teaspoons  baking  powder. 
Little  salt. 

Mix;  add  1  egg.     Bake  in  "hot"  gem  pans. 

Jennie  Ball  Foster. 

RYE  BREAKFAST  CAKES 

2  cups  rye  meal. 
y?  cup  molasses. 

\l/2   cups  sweet  milk. 
1  teaspoon  soda. 
Little  salt. 
Rake  in  "hot"  gem  pans. 

Jennie  Ball  Foster. 

POP-OVERS 

3  cups  milk. 
3  cups  flour. 
3  eggs. 

Bake  quickly.  Jennie  Ball   Foster. 

GRAHAM  GEMS 

1  pint  sour  milk. 
1  egg. 


40  OUR    FAVORITE    RECIPES 

\*/2  pints  graham  flour. 
1  tablespoon  molasses. 
1  teaspoon  soda. 

Beat  together  a  few  minutes.     Bake  in  gem  pans 
in  quick  oven. 

LIGHT  ROLLS 

1   pint  sponge. 
1   tablespoon   sugar. 
1  tablespoon  melted  butter. 
1  teaspoon  salt: 
AYliite  of  1  egg,  well  beaten. 

Let  rise  until  light.     Mold  into  biscuits  and  when 
light,  bake. 

CORN  BREAD 

%.  cup  sugar,  1  tablespoon  butter  and  1  egg, 

creamed  together. 
1  cup  cornmeal. 
1  cup  sour  milk. 
1  cup  flour. 

1    level  teaspoon  of  soda. 
Pinch  of  salt. 

Mrs.  Robert  Lincoln  Brown. 

QUICK  DELICIOUS  BISCUIT 

\y2  pints  of  flour  sifted  with — 

1  teaspoonful  of  salt  and — 

3  teaspoonfuls  of  baking  powder. 

2  large  tablespoonfuls  of  butter  rubbed  into 
the  flour,  and  add- — 

y>  pint  of  milk,  stirring  it  in  with  a  cooking 

knife. 
Turn  onto  a  thickly,  floured  board  and  do  not  use 


BREADS  41 

a  rolling-pin,  but  press  the  dough  with  the  hands 
until  half  an  inch  thick.  Use  a  small  biscuit  cutter 
and  bake  in  a  quick,  hot  oven.  M.  C.  Durant. 

GRAHAM  GEMS 

To  1  pint  of  sour  milk,  add — 

1  teaspoon  soda. 

1  egg,  beaten  with — 

1  tablespoon  sugar. 

Graham   flour  to   make  stiff  batter. 
Bake  in  gem  pans  in  quick  oven. 

BROWN  BREAD  (STEAMED) 

1  pint  sour  milk. 

1  large  teaspoon  soda. 

1  cup  molasses. 

2  cups  cornmeal. 

1  cup  graham  flour.    A  little  salt. 

Steam  2  hours.  Mrs.  Hamilton. 

BOSTON  BROWN  BREAD 

2  cups  bread  crumbs. 

2  cups  flour,  into  which  sift — 

2  teaspoons  baking  powder. 

1  cup  cornmeal. 

2-3   cup   molasses. 

l/2  cup  sugar. 

1/2  cup  seeded  raisins. 

1  level  teaspoon  of  soda  dissolved  in  a  little 

hot  water. 

.Mix  all  but  soda;  add  enough  sour  milk  to  make 
stiff  batter ;  then  add  soda ;  put  in  greased  baking 
powder  cans ;  boil  from  2  to  3  hours,  according  to 
size  of  tins.  Mrs.  Taylor. 


42  OUR    FAVORITE    RECIPES 

GRAHAM  BREAD 

2  cups  graham  flour. 

1  cup  wheat  flour. 

y*  cup  molasses.     ll/2  cups  cold  water. 

3  teaspoons  baking  powder. 
l/>  teaspoon  salt. 

Mrs.  C.  E.  Richards. 

BOSTON  BROWN  BREAD 

2  cups  Indian  meal. 

2  cups  rye  or  graham  flour. 
1  teaspoon  salt. 
1   teaspoon  soda   (heaped). 
1  cup  molasses. 

Mix  with  1  pint  of  part  water  and  sour  milk. 
Steam  in  buttered  baking  powder  cans  or  a  tin 
pail  set  in  kettle  of  hot  water  for  3  hours. 

Irene  M.   Brewer. 

BOSTON  BROWN  BREAD 

1  cup  molasses.      2  cups  rye  meal. 

1  cup  cornmeal,  yellow. 

1  teaspoon  cooking  soda,  dissolved  in  a  little 

warm  water. 

Salt.    Small  handful  of  raisins. 
Mix  with  sour  milk,  and  pour  mixture  into  a  cov- 
ered pail  and  cook  in  a  kettle  of  water  for  4  hours. 

Mrs.  L.  W.  Godin. 

MAPLE  ROLLS 

Make  baking  powder  biscuit  dough.  Roll  out 
thin  in  long  strip.  Cover  with  melted  butter  and 
grated  maple  sugar;  roll  up  and  cut  off  like  cinna- 
mon rolls,  and  bake.  Mrs.  Fishburn. 


PIE  43 

PIE 


CHEESE  PIE 

1  cup  cottage  cheese. 
\l/2  cups  sweet  cream. 

3  eggs  (whites  beaten  stiff). 

2  tablespoons  sugar. 
l/2  teaspoon  vanilla. 
Pinch  of  salt. 

Line  a  pan  with  rich  pie  crust ;  put  in  custard, 
and  bake  in  moderate  oven. 

PUMPKIN  PIE 

3  cups  pumpkin. 
\l/2  cups  sugar. 
l/2   cup  molasses. 

4  eggs. 

1  teaspoon  cinnamon. 
1  teaspoon  ginger. 
1  teaspoon  salt. 
1  quart  milk   (3  pies). 

Mrs.  J.  B.  Monlux. 

COCOANUT  PIE 

1  cup  sugar. 

Scant  l/2  cup  butter.    2  eggs. 

Sugar  beaten  in  eggs  ;  add  1  cup  milk  ;  then  grated 
half  of  cocoanut ;  pour  in  tin  lined  with  crust.  Very 
good.  Harriet  Burd. 

CHOCOLATE  PIE 

4  level  tablespoons  grated  chocolate. 
A  little  less  than  1  pint  boiling  water. 


44  OUR   FAVORITE    RECIPES 

Yolks  of  2  eggs. 

2  tablespoons  flour. 

2-3  cup  sugar. 

Mix  together  and  boil  until  it  thickens ;  add  a  lit- 
tle butter  and  vanilla;  pour  this  filling  into  an  al- 
ready baked  crust ;  cover  with  the  beaten  whites  of 
two  eggs,  sweetened.  Brown  carefully. 

LEMON  PIE 

Boil  1  pint  of  milk;  add  3  heaping  teaspoonfuls 
of  corn  starch.  When  boiled,  take  from  stove  and 
stir  in — 

Yolks  of  2  eggs. 
2  tablespoonfuls  of  butter. 
1  cup  of  sugar. 

Juice  of  2  lemons  and  rind  of  one. 
Pour  into  rich  crust  and  bake.     Whip  the  whites 
of  2  eggs  and    1   heaping  tablespoonful   of  sugar. 
Spread  over  top  and  brown. 

Mrs.  R.  W.  Morris. 


MINCE  MEAT  FOR  PIES 

2  Ibs.  lean  meat. 
1  Ib.  suet. 

10  Ibs.  apples. 

3  Ibs.  raisins. 
1  Ib.  currants. 

1  pint  vinegar  and  molasses  mixed. 

1  quart  cider. 

2  quarts  beef  stock. 

1  tablespoon  each  allspice,  cloves  and  cinna- 
mon. 
Grind  all  but  the  currants;  mix  and  cook. 

Mrs.  A.  C.  Day. 


PIE  45 

LEMON  PIE 

Juice  and  grated  rind  of  1  large  lemon. 
\l/2  tablespoons  corn  starch. 
\l/2  cups  boiling  water. 

1  cup  sugar. 

2  eggs. 

Beat  yolks  of  eggs  until  light;  add  sugar,  corn 
starch,  lemons,  and  hot  water,  and  beat  all  together 
until  smooth;  cook  until  it  thickens;  use  whites  for 
meringue.  Bake  pie  shells  first. 

PUMPKIN  PIE 

1  cup  sifted  pumpkin. 

y\  cup  granulated  sugar. 

2  yolks  and  1  whole  egg. 

YZ    scant  teaspoon   cloves,   cinnamon,   ginger 

and  nutmeg. 

1  scant  tablespoon  melted  butter. 
Beat  all  together;  add  2  cups  sweet  milk.     Fill 
crust  and  bake  in  moderate  oven. 

Frosting  for  Pie 

Whites  2  eggs,  beaten  to  stiff  froth. 

1  tablespoon  pulverized  sugar. 
Flavor  to  suit. 

When  pies  are  baked,  frost  and  return  to  oven 
and  brown.  Mrs.  Dwight  Satterlee. 

MOCK  MINCE  PIE 

5  soda  crackers. 

2  cups  water. 

1  cup  of  sugar. 
1  cup  of  raisins. 
1  cup  of  molasses. 


46  OUR    FAVORITE    RECIPES 

]/2  cup  of  butter. 
l/2  cup  of  vinegar. 
YZ  teaspoonful  of  pepper  (scant). 
1  teaspoon  each  of  nutmeg,  cinnamon,  cloves. 
Roll  the  crackers  and  chop  the  raisins. 

Mrs.  A.  C.  Day. 

PRUNE  PIE 

Stew  the  prunes ;  then  take  the  seeds  out  and  add 
the  juice  and  grated  rind  of  a  lemon,  and  a  half  cup 
sugar.  Bake  with  2  crusts. 

Mrs.  Huldah  Anske. 

RAISIN  PIE 

1  cup  sugar. 

2  lemons. 

2  spoonfuls  corn  starch,  wet  with  cold  water. 
1  egg. 

Pour  hot  water  over  corn  starch  till  right  con- 
sistency ;  add  1  cup  chopped  raisins  with  other  in- 
gredients. This  mixture  bake  with  two  crusts;  will 
make  two  small  pies.  Irene  M.  Brewer. 


PUDDINGS 


CORNMEAL  PUDDING 

1  quart  sweet  milk. 

2  heaping  tablespoons  co.rnmeal. 

Cook  these  together ;  remove  from  fire  when  thick. 
When  cold  enough,  add — 

Piece  of  butter,  size  of  egg. 

Y-2.  cup  sugar. 


PUDDINGS  47 

2  eggs  well  beaten. 
Grated  nutmeg. 

Put  in  oven  and  bake.     Do  not  bake  until  watery. 

Mrs.  R.  W.  Morris. 

STRAWBERRY  SAUCE 

Beat  together  ^  cup  of  butter  and  1  cup  of  pow- 
dered sugar,  till  they  are  very  \vhite  and  light.  Add 
the  beaten  white  of  1  egg  and  1  cupful  of  mashed 
strawberries.  In  the  time  of  apricots,  this  fruit 
when  very  ripe,  mashed  fine  with  the  juice  of  an 
orange,  makes  a  delightful  substitute  for  the  straw- 
berries. 

INDIAN  SUET  PUDDING 

1  quart  milk. 

1  cup  molasses. 

1  cup  suet. 

2  eggs. 

2  teaspoons  ginger. 

6  tablespoons  corn  meal. 

A  little  salt. 

Scald  milk  and  molasses  together;  then  add  meal, 
suet,  and  eggs,  etc.  Let  it  stand  half  an  hour  to 
soak  the  meal.  Just  before  putting  into  the  oven, 
add  1  quart  more  of  cold  milk.  Bake  2^2  hours  in  a 
good  oven. 

.       CONGREGATIONAL  PUDDING 

1  cup  molasses. 
1  cup  chopped  suet. 
1  cup  cold  water. 

3  cups  graham  flour. 
1  teaspoon  soda. 

Flavor  with  cinnamon,  ginger,  cloves,  nutmeg  and 
vanilla.  Steam  three  hours  in  three-pound  lard 
bucket  covered.  Harriet  Burd. 


48  OUR    FAVORITE    RECIPES 

HARD  SAUCE 

1  egg. 

}/2.  cup  butter. 

1  cup  sugar. 

Cream  butter  and  sugar,  to  which  add  the  yolk  of 
egg  well  beaten ;  flavor  with  vanilla.  Just  before 
serving,  add  the  white  of  egg  beaten  stiff  or  l/±  pint 
whipped  cream.  Serve  on  hot  pudding. 

MRS.  VEJAS  PUDDING 

1  quart  bread  crumbs  rolled,  but  not  too  fine. 

Dry  bread  is  best, 
l/^   cups  milk. 

1  cup  of  molasses. 
1^2  cups  raisins. 

2  eggs. 

1  teaspoon  each  of  soda,  cinnamon,  cloves. 
A  little  nutmeg. 

Steam  2l/2  or  3  hours. 

BREAD  PUDDING 

2  cups  of  bread  crumbs. 
5  teaspoons  chocolate. 

1   cup  sugar. 
1  tablespoon  of  butter. 
Yolks  3  eggs.  • 

Vanilla. 

Cover  with  milk;  when  baked  cover  with  beaten 
whites  of  the  eggs.  Mrs.  Sellick. 

STEAMED  ORANGE  PUDDING 

Pour  a  cup  of  scalded  milk  over  one  cup  of 
grated  bread  crumbs.  Add  2  tablespoons  butter  and 


PUDDINGS        .  49 

let  stand  15  minutes.  Beat  4  eggs  with  %  CUP 
sugar;  add  the  grated  rind  and  juice  of  1  orange  and 
l/2  lemon,  and  stir  into  the  bread  mixture ;  add  2 
tablespoons  of  chopped  nuts  (almonds  preferred), 
and  turn  into  buttered  timbale  moulds.  Steam  one 
hour.  Serve  with  hard  sauce. 

Mrs.  D.  G.  Peck. 


ORANGE  PUDDING 

Pare  carefully  5  or  6  oranges  and  remove  pulp 
from  the  skin  between  sections.  Place  in  pudding 
dish  and  pour  over  them  1  cup  sugar.  Heat  1  pint 
of  milk  to  boiling  point ;  add  yolks  of  3  well-beaten 
eggs  and  1  tablespoonful  corn  starch  wet  with  cold 
milk;  stir  until  thick  and  pour  over  the  fruit.  Make 
meringue  of  the  well-beaten  whites  of  3  eggs  and 
1  tablespoonful  sugar;  pour  over  the  pudding  and 
bake  until  brown.  Mrs.  C.  A.  Bashford. 


GOLDEN  PUDDING  SAUCE 

Beat  yolk  of  1  egg  and  1  cup  of  sugar  thoroughly ; 
add  white  also  beaten.  Just  before  serving  pour 
over  the  mixture  1  cup  of  boiling  water;  flavor. 

Jennie  Ball  Foster. 


STRAWBERRY  MOUSSE 

1  pint  cream.     1  box  strawberries. 

\l/2  cups  sugar. 

Whip  cream  to  stiff  froth;  add  sugar  and 
strained  juice  of  berries.  Freeze  in  pail  or  mold 
packed  in  ice  and  salt,  without  stirring.  Other 
fruits  may  be  used  in  the  same  way. 


50  OUR    FAVORITE   RECIPES 

MAPLE  MOUSSE 

Beat  yolks  of  4  eggs ;  pour  over  them  1  cup  boiled 
maple  syrup ;  heat  gradually.  When  cold,  add  2 
cups  whipped  cream.  Put  in  mold  and  freeze. 

Mrs.  G.  E.  Merrill. 

DANDY  PUDDINGS 

1  quart  sweet  milk. 

1  teaspoon  vanilla. 
4  eggs. 

3  tablespoons  sugar. 

2  tablespoons  corn  starch. 

Bring  flavored  milk  to  boiling.  Beat  yolks  of 
eggs  and  sugar  together.  Dissolve  corn  starch  in 
cold  milk  and  add  to  beaten  eggs  and  sugar;  then 
stir  into  boiling  milk  until  it  thickens  and  is  smooth. 
Turn  pudding  into  a  dish  and  pour  over  it-  the 
whites,  well  beaten  with  sugar.  Brown  in  oven. 

Mrs.  Buchanan. 

PRUNE  PUDDING 

Boil  YZ  pound  of  prunes  until  very  soft  and  juice 
boiled  dry.  Remove  seeds  and  chop  fine.  Beat 
whites  of  5  eggs  to  stiff  froth :  add  Y*  cup  sugar, 
pinch  of  salt,  Y*  teaspoon  each  cream  of  tartar  and 
vanilla ;  add  prunes  little  at  a  time ;  stir  well  and 
bake  in  buttered  dish  in  moderate  oven  until  deli- 
cate brown.  Serve  with  whipped  cream. 

KISS  PUDDING 

Beat  the  yolks  of  3  eggs  and  Y*  CUP  °f  sugar  till 
light;  add  \l/z  tablespoonfuls  of  corn  starch;  stir  in 
1  pint  of  boiling  milk  on  stove  till  thick ;  pour  in 


PUDDINGS  51 

pudding  dish ;  beat  the  whites  of  the  eggs  with  y2 
cup  sugar;  spread  over  the  top  and  brown. 

Mrs.  N.  A.  Prince. 

CARROT  PUDDING 

1  cup  grated  carrots.     1  cup  grated  potato. 

1  cup  sugar. 
Y-2  cup  butter. 

2  cups  flour. 

l/2  cup  currants. 
l/2  cup  raisins. 
1  teaspoon  cloves. 
1  teaspoon  cinnamon. 
A  little  nutmeg. 

One  teaspoon  soda  stirred  in  the  potato  and  add 
the  last  thing.  Steam  3  hours.  Serve  with  hard 
sauce. 

SNOW  PUDDING 

Dissolve  3  tablespoons  of  corn  starch  in  cold  wa- 
ter; add  1  pint  boiling  water;  cook  10  minutes;  add 
little  salt,  1  tablespoon  sugar ;  add  beaten  whites  3 
eggs.  Put  in  round  moulds.  Make  a  custard  by 
scalding  1  pint  milk ;  add  1  cup  sugar,  yolks  3  eggs, 
flavor,  little  salt. 

PINE-APPLE  DESSERT 

1  cup  sugar. 
1  cup  flour. 
1  egg. 

l/2  cup  sweet  milk. 
1  tablespoon  melted  butter. 
1  teaspoon  baking  powder. 

Bake  in  two  round  layers  and  serve  with  grated 
pine-apple  and  whipped  cream.  Mrs.  Fishburn. 


52  OUR    FAVORITE    RECIPES 

PINE-APPLE  BAVARIAN  CREAM 

Scald  1  pint  of  grated  pine-apple.  Add  ]/?.  package 
of  gelatine  softened  in  y2  cup  of  cold  water  and  the 
juice  of  l/2  lemon.  Set  this  mixture  in  a  cold  place 
until  it  begins  to  set ;  then  fold  in  1  pint  of  cream, 
beaten  solid  and  turn  into  a  mould.  A  cup  of  thick 
cream  and  a  cup  of  thin  cream  may  be  used,  but  it 
takes  longer  beating  to  make  it  firm,  than  when  all 
thick  cream  is  used.  Mrs.  D.  G.  Peck. 

PINE-APPLE  SPONGE 

Dissolve  1  tablespoon  gelatine  in  cold  water. 
Beat  whites  of  5  eggs  very  stiff,  then  beat  in  1  cup 
sugar,  then  gelatine.  Add  1  can  grated  pine-apple ; 
for  decoration  add  few  glace  cherries.  Serve  with 
cream. 

MARSHMALLOW  PUDDING 

Whites  of  4  eggs  beaten  stiff;  add  gradually  1 
cup  granulated  sugar,  beating  steadily.  Dissolve 
1  tablespoon  gelatine  in  l/2  cup  cold  water  2  min- 
utes ;  add  */>  cup  boiling  water  and  pour  slowly  over 
eggs  and  sugar;  beat  until  stiff;  flavor  with  1  tea- 
spoon vanilla ;  color  pink  and  pour  in  mold  to 
harden.  Serve  with  whipped  cream  or  custard. 

Florence  Belle  Judd. 

PLUM  PUDDING 

1  Ib.  of  flour. 

1  Ib.  suet. 

2  Ibs.  currants. 
2  Ibs.  raisins. 
*4  Ib.  citron. 

8  or  9  eggs. 

1  large  nutmeg,  grated. 


PUDDINGS  53 

1  pint  milk. 
1  Ib.  sugar. 

1  wine  glass  brandy. 

2  small  loaves  stale  baker's  bread  crumbed 
fine. 

Mix  all  thoroughly  together  and  boil  constantly 
7  hours. 


A  WHOLESOME  PLUM  PUDDING 

2  cups  stale  bread  crumbs. 
Y-Z  cup  suet,  chopped. 
1  level  tablespoon  butter. 
]/2  cup  molasses. 
YZ  cup  seeded  raisins. 
1  cup  sweet  milk. 

YZ  teaspoon  soda,  dissolved  in  milk. 
Spices  to  taste — cinnamon  or  cloves. 
Steam  two  hours.     Serve  hot  with  hard  sauce. 

Margaret  A.  Sudduth. 


LEMON  PUDDING 

1  pint  fine  stale  bread  crumbs. 

1  quart  sweet  milk. 

1  cup  sugar. 

Yolks  4  eggs. 

The  grated  rind  of  1  large  or  2  small  lemons. 

Small  piece  of  butter. 

Nutmeg  and  salt  to  taste. 

Bake  till  done,  but  not  watery.  Whip  the  whites 
of  the  eggs  stiff;  add  1  cup  sugar,  in  which  has 
been  strained  the  juice  of  the  lemon;  pour  the  white 
over  and  brown  slightly.  Eat  cold. 

Miss  H.  M.  Hopkins. 


54  OUR    FAVORITE    RECIPES 

LEMON  CORN  STARCH  PUDDING 

2  tablespoons  corn  starch. 
Juice  of  2  lemons. 
Y-2.  teaspoon  salt. 

1  cup  sugar. 

Beat  this  into.  2  cups  boiling  water  and  cook  till 
clear.  Beat  3  whites  and  slowly  pour  in  the  mix- 
ture, stirring  constantly.  Serve  with  boiled  cust- 
ard made  from  3  yolks. 

LEMON  PUDDING 

1^2  cups  of  water.     1  cup  sugar. 
Let  come  to  a  boil. 
Beat  the  yolks  of  2  eggs  with  1  tablespoon  sugar. 

2  tablespoons  corn  starch  wet  with  cold  water. 
Juice  of  2  large  lemons. 

Put  these  together  and  add  all  to  the  boiling 
sugar  and  water  and  cook  until  it  shines.  Take 
from  the  fire  and  stir  into  it  a  piece  of  butter  about 
half  the  size  of  an  egg.  Pour  into  an  earthen  dish 
and  cover  with  a  meringue  made  of  the  beaten 
whites  of  2  eggs  and  2  tablespoons  sugar.  Set  in 
oven  until  it  browns.  Mrs.  Brown. 

ORANGE  PUDDING 

1  cup  suet  chopped  fine. 

2  cups  bread  crumbs. 
y2  cup  flour. 

Pinch  of  salt. 

2  tablespoons  sugar.     1  egg. 
]/2  glass  orange  marmalade. 
YZ  cup  sweet  milk. 
Y$  teaspoon  soda. 
Steam  3  hours. 


PUDDINGS  55 

Sauce 

Beat  1  egg  with  1  cup  sugar  till  light  and  creamy; 
mix  1  tablespoon  flour  with  enough  cold  water  to 
make  smooth  paste ;  add  1  cup  boiling  water,  a  little 
salt;  boil  thoroughly;  pour  over  egg  and  sugar;  add 
vanilla ;  beat  well  and  serve  hot. 

LEMON  RICE  PUDDING 

1   cup  cold  boiled  rice. 

1  full  pint  milk. 

1  tablespoon  corn  starch. 
Boil  over  fire ;  when  cold  add— 

l/2.  cup  sugar. 

1  tablespoon  butter. 

Yolks  of  2  eggs,  well  beaten. 

Rind  and  juice  of  1  lemon. 
Raisins  and  nutmeg,  if  desired. 

Mrs.  R.  W.  Morris. 

STEAMED  CHOCOLATE  PUDDING 

Beat  the  yolks  of  3  eggs  light,  adding  gradually 
1  cup  of  sugar.  Melt  over  hot  water  2  squares  of 
Baker's  chocolate ;  stir  in  smoothly  3  tablespoonfuls 
sweet  milk  and  add  to  the  egg  and  sugar;  add  1  cup 
of  flour  well  mixed  and  sifted  with  one  rounding 
teaspoonful  of  baking  powder,  and  last  the  stiffly 
beaten  whites  of  eggs.  Fill  greased  cups  half  full 
and  steam  twenty  minutes.  Serve  with  an  egg 
sauce  or  whipped  cream  flavored  with  vanilla. 

EGG  SAUCE 

Beat  the  whites  of  2  eggs  to  a  stiff  froth  and  into 
this,  a  little  at  a  time,  a  half  cup  of  powdered  sugar; 
when  smooth  and  light,  add  a  small  teaspoonful  of 


56  OUR   FAVORITE   RECIPES 

vanilla  or  a  teaspoonful  of  maraschino  and  the  yolks 
of  2  eggs  beaten  with  a  tablespoonful  of  sugar.  Stir 
lightly  together  and  just  before  serving,  1  cupful  of 
whipped  cream  or  3  tablespoonfuls  of  milk. 

Mrs.  Vanduzen. 

CHOCOLATE  PUDDING 

1  egg. 

Y*  cup  sugar. 

YZ  cup  milk. 

1  cup  flour. 

2  squares  chocolate,  melted. 
1  teaspoon  baking  powder. 

1  tablespoon  butter. 
Steam  1  hour. 

Sauce 

YZ  cup  sugar. 
\l/2  cups  hot  water. 
Grated  rind  and  juice  of  1  lemon. 
1  tablespoon  corn  starch. 
Boil  for  5  minutes. 

Mrs.  E.  W.  Hunter. 

FIG  PUDDING 

1  cup  graham  flour. 
1  cup  figs,  chopped. 
l/2  cup  sugar. 

l/2  cup  sour  milk  or  buttermilk. 
1  tablespoon  butter. 
1  egg. 

Y2  teaspoon  cinnamon. 
A  little  allspice. 
YZ  teaspoon  soda. 

Steam  1  hour.    Serve  with  lemon  sauce  or  cream. 

Mrs.  E.  W.  Hunter. 


PUDDINGS  57 

FIG  PUDDING 

1  Ib.  chopped  suet. 

1  Ib.  chopped  figs. 

5  cups  bread  crumbs. 

2  eggs,  well  beaten. 
1  cup  sweet  milk. 

1  tablespoonful  flour. 
\l/2  cups  sugar. 
1  grated  nutmeg. 

Steam  3  hours.  Serve  hot,  with  plenty  of  sauce ; 
hard  sauce  or  wine  sauce. 

Mrs.  B.  F.  Sanborn. 

CHOCOLATE  PUDDING 

1  quart  milk. 
1  cup  of  sugar. 
4  tablespoons  of  chocolate. 
4  tablespoons  of  corn  starch. 

Boil  in  double  boiler;  flavor  with  vanilla  and  place 
in  mold  to  cool. 

CHOCOLATE  BAVARIAN  CREAM 

Cover  y2  box  of  gelatine  with  l/2  cup  of  cold  wa- 
ter and  let  soak  twenty  minutes.  Whip  a  pint  of 
cream,  grate  2  ounces  of  chocolate  and  boil  in  a 
pint  of  sweet  milk;  add  the  gelatine  and  stir  until 
dissolved.  Take  from  fire  and  sweeten  with  l/2  cup 
of  sugar;  flavor  with  vanilla  and  turn  into  a  pan  to 
cool ;  stir  until  it  begins  to  thicken ;  then  add  the 
whipped  cream ;  stir  until  mixed  and  pour  in  a  mold 
to  harden.  Serve  with  whipped  cream.  You  will 
find  this  cream  very  fine. 

Mrs.  G.  L.  Crenshaw. 

1419  Wilton  Place. 


58  OUR    FAVORITE    RECIPES 

TAPIOCA  PUDDING 

Soak  1  cup  of  pearl  tapioca  4  hours  in  cold  water 
to  cover.  Add  1  cup  of  sugar  and  1  cup  seedless 
raisins  that  have  stood  10  minutes  in  hot  water. 
Cook  all  together  for  10  minutes,  then  draw  to  back 
of  stove  and  stir  in  2  well-beaten  eggs  and  teaspoon 
vanilla.  Chill  and  serve  with  cream. 

TAPIOCA  CREAM 

Put  2  tablespoons  of  pearl  tapioca  in  enough  wa- 
ter to  cover  it  and  let  it  stand  over  night.  In  the 
morning  add  ^  cup  water  and  set  on  back  of  stove 
until  clear.  Add  1  pint  milk,  pinch  of  salt.  \Yhen 
this  begins  to  boil,  stir  in  yolks  of  2  eggs  and  scant 
Y-Z  cup  sugar,  beaten  together.  Flavor  to  taste. 
Pour  into  a  dish  and  when  perfectly  cool  stir  in 
whites  of  eggs  beaten  stiff. 

MAPLE  CUP  CUSTARD 

Use  2  eggs,  2  tablespoons  grated  maple  sugar. 
Beat  very  light ;  add  1  pint  of  milk  and  pinch  of  salt. 
Put  2  or  3  small  lumps  of  maple  sugar  in  bottom 
of  each  cup.  Pour  in  the  custard  and  bake  in  pan 
of  water  until  creamy.  Serve  cold. 

Airs.  M.  C.  Durant. 

COCOANUT-TAPIOCA  PUDDING 

Soak  3  tablespoons  tapioca  4  hours  in  cold  water. 
Pour  off  the  water  and  stir  this  into  a  quart  of  boil- 
ing milk. 

Yolks  of  4  eggs. 
1  cup  of  sugar. 

3  large  tablespoons  of  cocoanut  chopped  fine. 
Boil  the  milk  and  tapioca  ten  minutes ;  then  add 


PUDDINGS  59 

the  eggs,  sugar  and  cocoanut,  stirring  and  boiling 
for  5  minutes.  Pour  into  pudding  dish ;  beat  the 
whites  and  spread  over  the  pudding,  sifting  cocoa- 
nut  over  top.  Brown  in  oven. 

Mrs.  C.  E.  Frear. 

LEMON  SNOW 

Two  lemons,  grate  rind  off  and  squeeze  out  the 
juice.  Yolks  of  4  eggs  well  beaten,  with  2  table- 
spoons sugar.  Add  to  the  juice  and  rind  2  table- 
spoons hot  water.  Cook  until  thick.  Beat  whites 
of  eggs  stiff  with  2  tablespoons  of  sugar,  and  while 
lemon  custard  is  hot,  beat  whites  into  it.  Serve 
cold.  Mrs.  G.  H.  Percy. 

TAPIOCA  PUDDING 

1  pint  of  milk. 
1  egg. 

l/2  cup  tapioca. 
YZ  cup  sugar. 
l/2  teaspoon  vanilla. 
Sauce  for — 

Mix  1  tablespoon  butter  with  l/2  cup  sugar.  Beat 
white  of  1  egg;  stir  in  butter  and  sugar.  Before 
serving  stir  in  */2  cup  hot  water. 

Mrs.  Sellick. 

STRAWBERRY  BAVARIAN  CREAM 

Pick  a  gallon  of  strawberries ;  squeeze  them 
through  a  colander  and  sweeten  the  juice.  Cover  a 
box  of  gelatine  with  water  and  soak  half  an  hour. 
Stand  over  boiling  water  and  melt ;  add  the  straw- 
berry juice  and  strain  in  a  pan.  Set  on  ice  and 
stir  until  it  thickens;  then  add  a  pint  and  half  of 


60  OUR    FAVORITE    RECIPES 

whipped  cream ;  mix  thoroughly.  Pour  in  a  mold 
and  set  in  a  cool  place  to  harden.  Serve  with 
whipped  cream.  This  cream  is  delicious. 

1419  Wilton  Place.  Mrs.  G.  L.  Crenshaw. 

PRUNE  PUFF 

One-half  pound  prunes ;  boil  2  hours  or  until  ten- 
der. Stone  and  chop  fine  with  y2  pound  of  English 
walnuts;  add  1  cup  granulated  sugar  and  mix  thor- 
oughly. Whites  of  6  eggs  beaten  stiff  until  it  will 
stand  alone ;  then  mix  with  other  ingredients.  Bake 
in  slow  oven  24  hour  or  steam  1  hour.  To  be  eaten 
with  whipped  cream  sweetened  and  flavored  with 
vanilla.  This  is  enough  for  8  people. 

Mary  H.  Balch. 

APPLE  PUDDING 

Peel  and  quarter  enough  apples  to  half  fill  a  2- 
quart  pan.  Sprinkle  over  1  cup  sugar  and  y2  tea- 
spoon cinnamon.  Pour  over  them  a  batter  made  of 
y2  cup  sweet  milk,  1  cup  flour,  1  teaspoon  baking 
powder,  1  tablespoon  melted  butter.  Bake  slowly 
y2  hour.  Serve  with  clear  sauce  or  hard  sauce  or 
plain  cream.  Blackberries  or  peaches  can  be  used 
instead  of  apples.  Mrs.  D.  A.  Judd. 

DATE  PUDDING 

2  cups  bread  crumbs. 

\Y$  cups  milk. 

1^4  cups  finely  chopped  dates. 

%  cup  sugar. 

Soak  crumbs  in  milk  y2  hour  and  add  dates  and 
sugar.  Turn  into  pudding  dish  and  steam  2^ 
hours.  Serve  with  whipped  cream  or  any  pudding 
sauce.  Mrs.  Buchanan. 


PUDDINGS  61 

ALMOND  PUDDING 

Blanch  and  finely  chop  1  cup  almonds ;  mix  with 
l/2  cup  sugar,  beaten  yolk  of  1  egg  and  ^2  cup  thick 
sour  cream.  Lastly  add  beaten  white  of  1  egg  and 
vanilla.  Mrs.  Paul  Brown. 

.      DATE  PUDDING 

l/4  cup  melted  butter. 
YI  cup  molasses. 
Y-2.  cup  milk.    - 
1  well-beaten  egg. 
\Y*  cups  graham  flour  sifted  with — 
YZ  teaspoon  soda  and 
1  teaspoon  salt. 
1  cup  chopped  dates. 
Serve  with  hard  sauce. 

STRAWBERRY  JUICE  FOR  PUDDING 

YZ  cup  butter. 
1  cup  pulverized  sugar. 
1  quart  hulled  strawberries. 

Mix  butter  ana  sugar  as  for  hard  sauce,  adding 
crushed  berries ;  chill  thoroughly  and  serve  with  hot 
pudding. 

STRAWBERRY  SPONGE 

l/2  box  gelatine. 
YZ  cup  of  cold  water. 
1  pint  boiling  water. 
1  cup  sugar. 
1  pint  strawberry  juice. 
3  eggs. 

Place  the  gelatine  in  the  cold  water  and  let  -it 
stand  for  1  hour;  then  add  the  boiling  water  and 


62  OUR    FAVORITE    RECIPES 

sugar ;  stir  until  sugar  and  gelatine  are  dissolved. 
When  the  mixture  is  cool,  add  the  fruit  juice;  strain 
and  set  on  ice ;  when  it  begins  to  thicken,  stir  well 
and  add  beaten  whites  of  the  eggs.  Pour  in  a  mold. 
Serve  with  sweetened  cream.  Mrs.  Paul  Brown. 

SPONGE  PUDDING 

2  oz.  sugar,  2  oz.  flour,  mixed. 
Moisten  with  a  little  cold  milk ;  then  thicken ;  1 
scant  pint  boiling  milk  with  it.  Let  cool ;  add  6 
eggs  beaten  separately,  and  bake  in  pudding  pan; 
set  in  another  pan  of  boiling  water  in  oven.  Eat 
with  whipped  cream.  Mrs.  W.  H.  Olmsted. 


CAKES,  GINGERBREAD,  ICINGS,  ETC. 


GINGERBREAD 

%  cup  butter. 
l/2  cup  brown  sugar. 
l/2  cup  sour  milk. 
y2  cup  New  Orleans  molasses. 
1  egg,  well  beaten. 
1^4  cups  flour. 

Pinch  salt ;   1   teaspoon  ginger ;  2  tea- 
spoons cinnamon  ;  l/2  teaspoon  soda. 
Line  a  shallow  pan  with  greased  brown  paper  to 
bake.  Mrs.  Sellick. 

SOFT  GINGERBREAD 

1   cupful  brown  sugar. 

1  cupful  New  Orleans  molasses. 

1  cupful  sour  milk  or  warm  water. 


CAKES,  ICINGS,  ETC.  63 

l/2  cup  of  melted  butter. 

2  eggs. 

Sl/2   cups  sifted   flour. 

1  teaspoon  soda. 

1  teaspoon  cinnamon. 

1  small  teaspoon  cloves. 

2  teaspoons  ginger. 

Mrs.  C.  A.  Frear. 

SOFT  GINGERBREAD 

54  cup  granulated  sugar  (no  other  kind). 

54   cup  shortening. 
Cream  together ;  then   break  in — 

1  egg. 
Add  next — 

Y^  cup  molasses. 

5/2  cup  sour  milk  and 

1  even  teaspoon  soda  mixed  in  milk. 

54  teaspoon  ginger. 

5/2   teaspoon  cinnamon. 

1  even  cup  sifted  flour. 

Mix  ingredients  in  order  given.     Bake  till  done 
in  a  very  slow  oven. 

Mrs.  C.  C.  Harmon. 

GINGER  CAKE 

l/2  cup  butter. 

1  cup  brown  sugar. 

2  eggs. 

1  cup  New  Orleans  molasses. 
1  tablespoon  ginger. 
1  cup  buttermilk  or  sour  milk. 
1  teaspoon  soda  sifted  with  two  cups  flour. 

Mrs.   Buswell. 


64  OUR    FAVORITE    RECIPES 

GINGERBREAD 

1  cup  molasses. 

YT.  cup  brown  sugar. 

l/2  cup  lard  and  butter  mixed. 

1"  cup  hot  water. 

2  eggs — some  salt. 

Season  with  nutmeg,  ginger  and  cinnamon. 

2  level  teaspoons  soda. 

3  cups  flour. 

Stir  good.  Mrs.  E.  G.  Wood. 

A  SIMPLE  FRUIT  CAKE 

2-3  cup  butter. 

\l/2  cups  sugar. 

2  cups  flour. 

2-3  cup  sour  milk. 

1  cup  chopped  raisins. 

l/2  teaspoon  soda. 

1  egg  and  the  white  of  another. 

Spice  to  taste.  A.  B.  Case. 

SPICE  CAKE 

l/2   cup  butter. 

4  eggs,  well  beaten. 

2  cups  of  white  sugar. 
1  cup  of  sour  milk. 

1  teaspoon  each  of  cinnamon  and  nutmeg. 

1  even  teaspoon  of  cloves. 

l/2  teaspoon  baking  soda  dissolved  in  a  little 
warm  water. 

2  cups  of  flour. 

1  cup  of  chopped  seeded  raisins. 
Save  the  white  of  1  egg  for  frosting. 

Mrs.  Laura  A.  Graves. 


CAKES,  ICINGS,  ETC.  65 

FRUIT  LOAF 

2  Ibs.  dates. 

2  Ibs.  figs  (pressed). 

2  Ibs.  raisins.      2  Ibs.  nuts. 

Grind  dates,  figs  and  raisins  through  meat  grind- 
ers ;  mix  thoroughly  and  press  one-half  into  layer 
,in  pan.  Grind  nuts  also,  and  make  layer  of  those; 
then  make  top  layer  of  rest  of  fruit.  Pound  all  down 
and  let  stand ;  when  ready  for  use,  cut  in  thin 
slices.  Mrs.  Buchanan. 

SPICE  CAKE 

1  cup  butter. 

1  cup  brown  sugar. 

1  cup  molasses. 

1  cup  sweet  or  sour  milk. 

3  cups  flour. 

4  eggs. 

YZ  teaspoon  salt. 

1  teaspoon  soda. 

2  Ibs.  raisins,  seeded,  chopped  fine. 
1  nutmeg,  grated. 

Sour  milk  is  best.  Mrs.  Andrew  Knox. 

CHEAP  FRUIT  CAKE 

\l/4  cups  sugar. 
l/2  cup  cotolene. 
1  cup  sour  milk. 
1  egg. 

1  cup  raisins. 
1  teaspoon  soda. 
1  teaspoon  of  cinnamon. 
l/4  teaspoon  of  cloves.     l/2  a  nutmeg. 
Add  flour  to  make  a  trifle  stiff  and  bake  in  slow 
oven.  Mrs.  Haines. 


66  OUR    FAVORITE    RECIPES 

FROSTING 

Stir  1  cup  sugar  into  *4  CUP  milk  over  slow  fire 
till  it  boils ;  boil  five  minutes  without  stirring ;  re- 
move from  fire ;  set  saucepan  into  cold  water  while 
stirring  to  a  cream.  Spread  on  cake  while  it  will 
run.  Flavor  to  taste.  M. 

CARAMEL  CAKE 

Beat  1/2  cup  butter  to  a  cream ;  add  gradually 
\l/2  cups  granulated  sugar ;  add  yolks  two  eggs ; 
then  1  cup  water  and  2  cups  flour.  Beat  this  con- 
tinually five  minutes.  Add  3  teaspoons  caramel, 
1  teaspoon  vanilla  and  l/2  cup  flour.  Beat  again  for 
three  minutes.  Stir  in  2  teaspoons  baking  powder 
and  whites  of  the  two  eggs  beaten  to  a  stiff  froth. 

Filling 

1  cup  sugar. 
l/2  cup  water. 
Whites  of  2  eggs. 

1  teaspoon  vanilla. 

2  t.easpoons  caramel. 

Caramel 

l/2  cup  sugar. 

Stir  over  fire  to  brown.  Add  l/>  cup  boiling  water. 
Remove  from  fire  to  add  the  water ;  then  boil  until 
it  is  like  syrup.  Airs.  Alphonso  Day. 

FIG  CAKE  (LOAF) 

2  cups  brown  sugar. 
1  cup  butter. 
1  cup  cold  water. 
1  Ib.  seeded  raisins. 
1  Ib.  chopped  figs. 


CAKES.  ICINGS,  ETC.  67 

3  cups  flour. 

1  egg. 

2  teaspoons  baking  powder. 
Hake  slowly. 

JAM  CAKE 

1/2   cup  butter. 

1  cup  brown  sugar. 

1  cup  jam   (raspberry). 

3  eggs. 

2  cups  flour. 

1    teaspoon   cinnamon. 
1   teaspoon  nutmeg. 
l/2   teaspoon   cloves. 
Last  of  all — 

l/2  cup  sour  milk. 
1  teaspoon  soda. 

Almond  Filling 

Two  pounds  almonds  blanched  and  chopped  fine. 
Beat  whites  and  yolks  of  2  eggs  light;  add  \l/2  cups 
fine  sugar ;  .then  almonds  and  1  teaspoon  vanilla. 

Marshmallow  Layer  for  Cake 

Take  any  nice  white  cake  and  make  two  layers. 
Take  2  tablespoons  pulverized  gelatine  dissolved  in 
7  tablespoons  hot  water;  then  strain  over  22  table- 
spoons of  powdered  sugar  and  beat  1  hour ;  then  put 
in  pan  size  of  cake  layers  and  stand  until  firm.  Put 
layer  of  cake,  then  the  marshmallow  layer,  then 
other  layer  of  cake  with  any  boiled  icing.  Fine. 

ANGEL  FOOD  CAKE 

Whites  11  eggs. 

\l/2  glass  granulated  sugar. 

1/4  glass  flour. 


68  OUR   FAVORITE    RECIPES 

1  level  teaspoon  cream  tartar. 
Pinch  of  salt. 

Sift  sugar  and  flour  8  times  each ;  put  salt  in  eggs 
and  when  half  beaten  add  cream  tartar;  beat  until 
stiff ;  sift  in  sugar  very  slowly,  folding  in :  then 
flour  in  same  way;  add  flavoring.  Bake  in  un- 
greased  Van  Dusen  cake  pan.  Have  fire  as  low  as 
possi'ble  until  cake  raises  to  top  of  pan,  then  increase 
heat  to  moderate  oven. 

Marshmallow  Filling 

Dissolve  1  box  of  marshmallows  in  bowl  placed 
over  kettle  of  boiling  water.  While  this  is  dissolv- 
ing, make  boiled  frosting  of  1  pint  of  granulated 
sugar  with  enough  water  to  dissolve  it;  boil  until  it 
threads  from  spoon.  Beat  whites  of  2  eggs  stiff  and 
pour  boiling  sugar  over  them  slowly,  beating  all  the 
time;  then  add  dissolved  marshmallows  and  beat 
for  1  hour,  keeping  vessel  hot  all  the  time  so  they 
may  not  harden.  Spread  over  and  between  layers 
of  cake. 

Caramel  for  Cake 

3  cups  brown  sugar. 
^2  cup  milk. 
]/2  cup  butter. 

Boil  rapidly  until  it  thickens ;  then  add  flavoring 
and  allow  it  to  cool  enough  to  spread. 

EGOLESS  CAKE 

2  cups  of  sugar. 

1  cup  butter. 

2  cups  buttermilk. 

2  level  teaspoons  soda. 

1    teaspoon   each    nutmeg,    cloves,    cinnamon 
and  allspice. 


CAKES,  ICINGS,  ETC.  69 

•  4  cups  flour. 
2  cups  raisins. 
1  cup  nuts  chopped  fine. 
Mix  all  together,  adding  raisins  and  nuts  last. 

ICING  FOR  SUNSHINE  CAKE 

One  cup  of  sugar  cooked  until  it  makes  a  soft 
ball  when  tried  in  a  little  cold  water;  beat  into  the 
yolks  of  2  eggs  well  beaten,  and  spread  on  the  cake, 
and  grate  the  rind  of  orange  over  the  icing. 

Ruth   Morris. 


SUNSHINE  CAKE 

Six  eggs;  1  cup  of  flour;  \y^  cups  sugar;  beat 
whites  10  minutes;  add  pinch  of  salt  and  Y^  teaspoon 
cream  tartar  ;  then  beat  thoroughly  ;  add  well-beaten 
yolks  of  eggs;  beat  again:  fold  in  flour.  Rake  in 
moderate  oven  40  or  50  minutes. 

Mrs.  G.  E.  Morrill. 

FRUIT  CAKE 

\]/2  cups  brown  sugar. 
24  cup  shortening. 
Yolks  of  2  eggs. 
1  cup  sour  milk  or  cream. 
Spices,  raisins,  nuts. 

Mix  soda  in  little  warm  water;  add  to  sour  milk; 
make  stiff  with  flour.  Bake  in  slow  oven. 

R.  W.  M. 

LEMON  JELLY  CAKE 

1  cup  sugar. 
1-3  cup  butter. 
1  egg. 


70  OUR    FAVORITE    RECIPES 

1  cup  milk. 

2  cups  flour. 

2  teaspoons  baking  powder — 3  layers. 
To  the  grated  rinds  and  juice  of  2  large  lemons 
add    1    cup   sugar,    1    teaspoon   butter,   2   teaspoons 
flour ;  mix  smooth  with  water ;  boil  thick ;  cool,  put 
on  cake. 

Mrs.  Chas.  S.  Gray. 

Cream  Filling 

YZ  pint  milk,  heated. 

1  small  cup  sugar. 

1  egg. 

1  level  tablespoon  flour. 

1  level  tablespoon  corn  starch. 
Mix  starch,  sugar  and  flour;  add  egg  and  a  little 
milk,   and   stir   into  the   boiling  milk.     Cook   until 
creamy,  stirring  constantly ;  add  lump  of  butter  the 
size  of  walnut,  and  flavor. 

SPONGE  CAKE 

1  cup  sugar. 

2  cups  flour,  scant. 
YZ  cup  cold  water. 

5  eggs,  beaten  separately. 
1  teaspoon  baking  powder. 
1  teaspoon  flavoring. 

Mrs.  C.  A.  Frear. 

BLACKBERRY  JAM  CAKE 

1  cup  sugar. 

1  cup  blackberry  jam. 
Y\  cup  butter. 

2  cups  flour. 


CAKES.  ICINGS,  ETC.  71 

3  eggs. 

3  tablespoons  sour  cream. 
1  teaspoon  each  allspice,  cinnamon  arid  nut- 
meg. 

Stir  well ;  bake  in  three  layers,  and  put  in  boiled 
icing  between  layers. 

Mrs.  W.  S.  Taylor. 

YELLOW  CAKE 

Yolks  of  8  eggs. 
l/4  cup  butter. 

1  cup  sugar. 
\l/2  cups  flour. 
l/2  cup  milk. 

2  teaspoons  baking  powder. 
Flavor  and  bake  in  a  loaf. 

Mrs.  D.  A.  Judd. 

SOLID  CHOCOLATE  CAKE 

1^4  cups  sugar. 

l/4  cup  butter. 

l/>  cup  sweet  milk. 

2  eggs. 

2l/2  cups  of  flour. 

3  teaspoons  baking  powder. 

l/4  cake  of  chocolate  dissolved  in    l/2   cup  of 

boiling  water. 

Put   the  chocolate   in    last.      Flavor   with   vanilla. 
Beat  it  thoroughly. 

Mrs.  Cornelia  C.  Pettis. 
545^   S.  Fremont   Ave. 

CHOCOLATE  CAKE 

2  cups  dark  brown  sugar. 
y2  cup  better. 


OUR    FAVORITE    RECIPES 

l/2  cake  sweet  'chocolate  grated. 

y>  cup  boiling  water. 

y>  cup  sour  milk  with  y2  teaspoon  soda. 

2  eggs. 

3  cups  flour. 

1  tablespoon  vanilla. 
l/2  teaspoon  ground  cinnamon. 
Bake  in  layers  and  put  together  with  boiled  icing. 

Florence  B.  Judd. 

QUICK  LOAF  CAKE 

1  cup  butter. 
1  cup  sugar. 
1  egg. 

1  cup  sweet  milk. 
1  cup  raisins. 
2y2  cups  flour. 

1  teaspoonful  vanilla. 

2  teaspoonfuls  of  baking  powder. 

Beat  butter  and  sugar  and  the  yolk  of  the  egg  to 
a  cream  ;  add  the  beaten  white  last. 

E.  M.  Peck. 

DELICATE  CAKE 

Two  cups  sugar. 
*/2  cup  of  butter. 
Whites  of  4  eggs. 
1  cup  of  sweet  milk. 

3  cups  of  flour. 

3  small  teaspoons  of  baking  powder. 
Beat  the  butter  and  sugar  to  a  cream.     Then  stir 
in  the  milk  and  flour.     Add  the  whites  last.     This 
can  be  used  as  a  layer  cake.    Any  kind  of  flavoring. 

MrsN  T.  F.  Bixby. 


CAKES,  ICINGS,  ETC.  73 

GINGERBREAD 

1   cup  molasses. 
Butter  size  of  walnut. 
Put  in  cup  with—- 
Good y*  teaspoon  soda. 

Pour  in  boiling  water  in  cup  with  butter  and  soda 
till  cup  is  half  full. 

1  teaspoon  cloves  or  ginger. 

2  cups  flour. 

Mrs.  J.  C.  Hamilton. 

FIG  CAKE 

Cream  ^  cup  butter  and  1  cup  of  sugar ; 
beat  light ;  add  yolks  of  2  eggs ;  add  1  cup  flour ; 
mix;  add  scant  l/2  cup  milk;  beat;  add  l/2  cup  flour, 
into  which  is  sifted  1  heaping  teaspoon  baking  pow- 
der; add  whites  of  2  eggs,  beaten  to  stiff  froth. 
Rake. 

Filling 
2  oz.  citron. 

y4  ib.  figs. 

2  oz.  raisins. 

Chop  fine ;  mix  thoroughly.  Add  whites  of 
3  eggs,  beaten  to  stiff  froth.  Mix  with  .silver  fork. 
Spread  between  layers  of  cold  cake.  Will  keep 
moist  several  days.  J.  B.  F. 

FRUIT  CAKE 

\l/2  cups  butter. 
2  cups  sugar. 
1  cup  molasses. 
1  cup  sweet  milk. 
5  cups  flour. 
4  eggs. 


74  OUR    FAVORITE    RECIPES 

1  Ib.  each  raisins,  currants  and  citron. 
1  small  teaspoon  soda  in  milk. 
Add  all  kinds  of  spices. 

Jennie  Ball  Foster. 

SPICE  CAKE 

1  cup  brown  sugar. 
Y-2  cup  sour  milk. 
Yolks  of  2  eggs. 

2  tablespoons  butter. 

1  teaspoon  each  soda,  cloves,  allspice. 

2  small  cups  of  flour. 

Mrs.  Hamilton. 

SOFT  DROP  CAKES 

YZ  cup  molasses. 
*4  cup  sugar. 
l/4  cup  butter. 
y±  cup  milk. 

1  egg. 

2  cups  flour. 

^2  teaspoon  soda. 
Salt  and  nutmeg. 

Mrs.  H. 

SPICE  LAYER  CAKE 

1  cup  of  brown  sugar. 
y-z  cup  butter. 

3  eggs. 

2  cups  chopped  raisins. 
y?  teaspoon  cinnamon. 
y2  teaspoon  nutmeg. 

y-2.  teaspoon  cloves,  ground. 
\l/2  cups  flour. 


CAKES,  ICINGS,  ETC.  75 

y2   cup   sour  milk. 
1  teaspoon  soda. 

Cream  butter  and  sugar ;  add  well-beaten  eggs ; 
add  the  milk  in  which  the  soda  has  been  dissolved. 
Stir  this  mixture  thoroughly ;  add  the  spices. 
Dredge  the  raisins  with  flour  and  add  to  above  mix- 
ture. Bake  in  layers  and  put  together  with  soft 
frosting.  Use  a  slow  oven. 

Florence  A.  Tatham. 

SOUR  CREAM   CAKE 

Beat  1  egg  in  a  cup  and  fill  cup  with  sour  cream. 
l/2  teaspoon  soda. 
y2  cup  sugar. 
1  heaping  cup  flour. 
Pinch  of  salt. 

Bake  in  layers  and  put  together  with  following 
filling: 

Sour  Cream  Filling 

Blanch  and  finely  chop  1  cup  almonds ;  mix  with 
l/z  cup  sugar,  beaten  yolk  of  1  egg  and  y2  cup  thick 
sour  cream.  Lastly  add  beaten  white  of  egg  and 
vanilla.  Mrs.  Paul  Brown. 

TWO-LAYER  CHOCOLATE  OR  DEVIL  CAKE 

Mix  and  boil  until  thick  J4  .cake  of  Baker's  Choco- 
late, grated  ;  l/2  cup  of  cold  water,  yolks  of  2  eggs, 
and  pour  this  over  1  cup  of  sugar,  1  tablespoon  of 
butter,  creamed.  Then  add  y2  cup  boiling  water, 
1/2  teaspoon  soda,  \l/2  cups  flour,  1  teaspoon  baking 
powder,  vanilla. 

Filling 

l/2i  cup  cold  water. 

y2  cup  sugar. 

1  heaping  teaspoon  corn  starch. 


76  OUR    FAVORITE    RECIPES 

1  teaspoon  vanilla. 

Boil  until  it  bubbles;  take  off  and  beat;  don't  stir; 
add  nuts  chopped  fine ;  spread  between  layers.  Use 
whites  of  eggs  left  from  cake  for  frosting. 

Mrs.  F.  D.  McDowell. 

SPICE  CAKE 

\l/2  cups  sugar. 

1  cup  butter. 

1  cup  sour  milk  or  coffee. 

1^2   cups  raisins. 

3  eggs. 

1  teaspoon  soda. 

3  teaspoons  cinnamon. 

l/2  teaspoon  cloves.  • 

1  grated  nutmeg. 

2l/2  cups  flour. 

Mrs.  C.  A.  Bashford. 

"THE   BEST"    CHOCOLATE    CAKE 

1  cup  sugar. 
]/4  cup  butter. 
l/4  cup  sour  milk. 
1  cup  (large)  flour. 

1  -egg- 

1  teaspoon  vanilla. 

y2  small  teaspoon  soda. 

2  squares  chocolate  dissolved  in 
l/t  cup  boiling  water,  added  last. 

M.  H.  Hicks. 


SNOW  CAKE 


1  cup  sugar. 
y2  cup  butter. 


CAKES,  ICINGS,  ETC.  77 

j/2  cup  milk. 

\l/2  cups  flour. 

1  teaspoon  baking  powder. 

Mrs.  N.  A.  Prince. 
1341   Toberman  St.,  C'itv. 


BLACK  CAKE 

2  eggs. 

2  cups  of  sugar. 

l/2  cup  of  sour  milk. 
l/2  cup  of  butter. 

3  cups  of  flour. 
A  pinch  of  salt. 

l/2  cup  of  boiling  water  with 
1  teaspoonful  of  soda  stirred  in. 

1  cake  of  grated  chocolate  melted  and  stirred 
in. 

Filling 

2  cups  of  brown  sugar. 
l/2  cup  butter. 

l/2  cup  of  cream. 
Cook  until  it  thickens. 

Sellick. 


NUT  CAKE 

11-3  cups  sugar. 

2-3  cup  butter. 

3  eggs. 

l/2  cup  milk. 

2  cups  flour. 

Y^  teaspoon  soda. 

YZ  teaspoon  cream  of  tartar. 

1  cup  nuts. 


Mrs.  C.  F.  Atsatt. 


78  OUR    FAVORITE    RECIPES 

SPONGE  CAKE 

\l/2  cups  sugar. 
3  eggs. 

l/2  cup  cold  water. 
2  cups  flour. 

2  teaspoons  baking  powder. 
Juice  and  grated  rind  of  1  lemon. 
Add  whites  of  eggs  last. 

A  very  nice  dessert  is  made  by  cutting  crusts 
from  cake,  cutting  into  half  and  placing  whipped 
cream  flavored  with  vanilla  and  sweetened  on  the 
two  layers. 

Mrs.  C.  E.  Richards. 

QUICK  SPICE  CAKE 

11-3  cups  brown  sugar. 
\Y±   cups  flour. 
l/2  cup  milk. 
1-3  cup  butter. 

2  eggs. 

3  spoons  baking  powder. 
l/2  nutmeg. 

\l/2  teaspoons  cinnamon. 
1   teaspoon  cloves. 
Pinch  of  salt. 
l/2  cup  raisins. 
l/2  cup  chopped  nuts. 

Stir  all  together  about  15  minutes,  and  bake 
slowly.  Zoe  Koerner. 

SOFT  GINGER  CAKE 

1  cup  medium  dark  molasses. 
l/2  cup  sugar. 
•    2l/2  cups  of  flour. 


CAKES.  ICINGS.  ETC.  79 

Scant  Y-Z  cup  shortening. 

1  egg- 

1  level  teaspoon  soda. 
1  tablespoon  ginger. 
1   cup  boiling  water. 
A  little  salt. 

Bake  in  a  moderate  oven  and  serve  while  warm. 

Belva  L.  Rice. 

MINNEHAHA   LAYER  CAKE 

1  cup  sugar. 
y2  cup  butter. 

2  eggs. 

l/2  cup  sweet  milk. 

2  cups  flour. 

2  teaspoons  baking  powder. 

l/2  teaspoon  vanilla. 

l/2  teaspoon  lemon. 

Filling 

One  cup  sugar  and  1  tablespoon  corn  starch 
mixed  thoroughly ;  pour  over  this  1  cup  of  boiling 
water ;  cook  to  desired  consistency ;  then  add  l/2  cup 
seeded  raisins  and  l/2  cup  chopped  walnuts,  or  each 
alone  as  desired  ;  cocoanut  is  also  good.  Add  a  little 
salt.  Mrs.  Buswell. 

CARAMEL  SYRUP 

One-half  cup  sugar,  browned  in  an  iron  pan ; 
brown  until  a  dense  black  smoke  arises ;  stir  con- 
stantly. Take  from  the  fire  and  add  l/2  cup  boiling 
water ;  stir  until  like  syrup. 

Cake 

One-half   cup   butter  creamed;   add   to   it   slowly 


80  OUR   FAVORITE    RECIPES 

1^2  cups  sugar,  yolks  of  two  eggs,  1  cup  water,  2 
cups  flour.  Beat  thoroughly.  Then  add  3  tea- 
spoons of  caramel,  1  teaspoon  vanilla  and  another 
Y-2.  cup  flour,  and  beat  again  thoroughly.  Then 
add  carefully  2  teaspoons  baking  powder  and  whites 
of  2  eggs.  Bake  in  three  layers. 

Filling 

One  cup  sugar;  y2  cup  water.  Boil  until  it  spins 
a  thread.  Cook  a  little  more  than  for  ordinary  frost- 
ing. When  done,  add  to  the  well-beaten  whites  of 
2  eggs.  Lastly  add  2  teaspoons  of  caramel  syrup 
and  1  spoon  of  vanilla.  Spread  between  layers  of 
cake  and  on  top.  Mrs.  J.  C.  LeMasters. 

FIG  CAKE  (LOAF) 

2  cups  brown  sugar. 
1  cup  butter. 

1  cup  cold  water. 
1  Ib.  seeded  raisins. 
1  Ib.  chopped  figs. 

3  cups  flour. 

1  egg. 

2  teaspoons  baking  powder. 
Bake  slowly. 

MOLASSES  CAKE 

..2-3  cup  molasses. 
1-3  cup  sugar. 
y2  cup  lard. 
y-2.  cup  hot  water. 
2  cups  flour. 
1   teaspoon  soda. 
A  little  salt. 
Spices  to  taste.  Mrs.  E.  W.  Hunter. 


CAKES,  ICINGS,  ETC.  81 

JAM  CAKE 

YZ  cup  butter. 

1  cup  brown  sugar. 

1  cup  jam  (raspberry). 
3  eggs. 

2  cups  flour. 

1  teaspoon  cinnamon. 
1  teaspoon  nutmeg. 
Yt  teaspoon  cloves. 
Last  of  all — 

YZ  cup  sour  milk. 
1  teaspoon  soda. 

COFFEE  CAKE 

1  cup  sugar. 
1  cup  butter. 

1  cup  cold  coffee. 
\Yz  cups  molasses. 
5  cups  flour. 

2  eggs. 

1  teaspoonful  soda. 

1  Ib.  stoned  raisins. 

1  Ib.  currants. 

Y^  Ib.  citron. 

AH  this  fruit  should  be  mixed  with  the  flour  to 
prevent  settling.  Spices  as  you  like.  Bake  slowly 
for  an  hour  in  two  tins,  lined  with  paper.  Keeps 
well.  Mrs.  O.  V.  Rice. 

ANGEL  FOOD   CAKE 

9  eggs. 

\Yz  cups  granulated  sugar. 
1  cup  of  flour. 

Beat  the  whites  of  9  eggs  a  little ;  add  1  teaspoon 
of  cream  of  tartar,  very  stiff;  add  sugar  slowly,  fold- 


82  OUR    FAVORITE    RECIPES 

ing  until  a  satin  gloss  is  obtained.  Add  1  cup  of 
flour,  1  teaspoon  vanilla.  .Mix  as  little  as  possible; 
put  in  ungreased  pan ;  bake  slowly  45  minutes. 

Mrs.  L.  H.  Mitchell. 


AVON  SNOW  CAKE 

1  cup  butter. 

2  cups  sugar. 

3  cups  flour. 

1  cup  milk. 
Whites  of  5  eggs. 

2  teaspoonfuls  baking  powder  (even). 
Any  flavoring. 

This  recipe  is  for  layer  cake ;  for  loaf  cake  use 
heaping  cups  of  flour.  J.  W. 

EAGLE  CAKE  (Cake  without  Eggs) 

1  cup  brown  sugar. 
]/2  cup  butter. 

1  cup  sour  milk. 

2  teaspoonfuls  cinnamon  (even). 
1/2  teaspoonful  clove. 

]/2  teaspoonful  nutmeg. 
1  teaspoonful  soda. 

1  cup  chopped  raisins. 

2  cups  flour. 

Mrs.  J.  W.  Stearns. 


COOKIES  AND  DOUGHNUTS  83 

COOKIES     AND     DOUGHNUTS 


NICE  COOKIES 

2  cups  of  sugar. 
1  cup  of  butter. 

1  cup  of  cream. 

2  eggs. 

1  teaspoonful  spda. 

1  teaspoonful  of  cream  of  tartar. 

M.  L.  Turrill. 

GINGER  COOKIES 

1  cup  of  molasses. 

1  cup  sugar. 

1  cup  butter. 

2-3  cup  water. 

1  large  tablespoon  salaratus. 

1  tablespoon  ginger. 
Flour  enough  to  mix  soft. 

Roll  thin  and  bake  in  moderate  oven. 

Mrs.  McCartney. 

OATMEAL  COOKIES 

2  eggs.   2-3  cup  sugar. 
2l/2  cups  rolled  oats. 

2  small  teaspoons  baking  powder. 
1  small  teaspoon  vanilla. 
1  tablespoon  melted  butter. 
Pinch  of  salt. 

Put  baking  powder  in  eggs;  add  sugar,  melted 
butter,  vanilla  and  rolled  oats.  Drop  from  a  tea- 
spoon in  baking  tin  far  apart  and  bake  in  a  quick 
oven  a  delicate  brown.  Delicious. 

1703  W.  23d  St.  Mrs.  J.  B.  Monlux. 


84  OUR   FAVORITE   RECIPES 

OATMEAL  COOKIES 

1  cup  granulated  sugar. 
2-3  cup  butter. 

2  eggs. 

A  pinch  of  salt. 

8  tablespoons  sour  milk. 

1  teaspoon  of  soda. 

2  scant  cups  of  flour. 

2  heaping  cups  of  oatmeal. 
1  cup  of  raisins. 

Roll  medium  thickness. 

Mrs.  Laura  A.  Graves. 

GERMAN  COOKIES 

2^>  cups  flour. 
1  cup  butter. 
\l/2  cups  sugar. 

3  eggs. 

1  teaspoon  soda,  dissolved  in  a. little  water. 

Y-Z  teaspoon  allspice. 

1  teaspoon  cinnamon. 

1    Ib.    dates,    pitted    and    cut    into    medium 

sized  pieces. 
1    cup    walnuts    broken    into    medium    sized 

pieces. 

Drop  a  teaspoonful  on  a  slightly  greased  tin  and 
bake  in  slow  oven. 


1  cup  brown  sugar. 

1  cup  nuts  (chopped). 

2  eggs. 

4  tablespoons  flour. 
Mix    sugar,    nuts,    yolks    and    flour.      Then    add 


COOKIES  AND  DOUGHNUTS  85 

whites  beaten   stiff.     Drop   from   end   of  spoon  on 
buttered  tins  and  bake  to  suit  taste. 

Mrs.  Brown. 

MARGUERITES 

For  frosting. — 1  cup  sugar  and  5  tablespoonfuls 
water  boiled  until  it  will  rope  when  dropped  from 
a  spoon.  Have  1  white  of  an  egg  in  a  large  bowl, 
beaten  to  a  froth  ;  then  add  slowly  the  syrup.  It  is 
better  for  one  person  to  use  an  egg  beater  while 
another  adds  the  syrup.  When  cool,  stir  in  1  cup 
chopped  English  walnut  meats  and  3/2  cup  chopped 
seedless  raisins,  previously  mixed  together.  Spread 
on  unsalted  cupid  chips.  If  the  mixture  gets  too 
thick,  add  a  little  cold  water.  This  will  make  about 
3  dozen.  Miss  Cora  Ellis. 

GINGER  COOKIES 

1  cup   each    of   sugar,   butter,    molasses   and 
sweet  milk. 

2  small  teaspoons  soda. 

1  small  teaspoon  cream  of  tartar. 
1  large  spoon  ginger. 
f  1  teaspoon  lemon  extract. 
Enough  flour  to  make  a  soft  dough. 

A.  B.  C. 
ROCKS 

\Y-2.  cups  of  brown  sugar. 
>^  cup  of  butter. 
2^  cups  of  flour. 

3  eggs  well  beaten. 

1  teaspoon  of  soda,  dissolved  in  a  little  warm 

water. 
1  teaspoon  cinnamon. 


86  OUR    FAVORITE    RECIPES 

A  pinch  of  salt. 

y<\  lb.  raisins,  seeded  and  chopped. 

\l/2    Ibs.   English   walnuts,   chopped,   not  too 

fine. 

Mix.    Drop  a  small  spoonful  on  a  tin ;  if  it  spreads 
too  much  in  baking,  add  a  little  more  flour. 

Mrs.  Laura  A.  Graves. 

COOKIES  WITHOUT   SHORTENING 

2  cups  molasses. 

Scant  cup  of  sugar. 

2   eggs. 

2  teaspoons  (level)  ginger. 

2  teaspoons  (level)  salt. 

2  teaspoons   (level)  soda. 

Flour  to  roll — very  stiff. 

Mrs.  J.  Chas.  T.  Atsatt. 

DOUGHNUTS 

1  coffee  cup  granulated  sugar. 
34  cup  butter. 

1  coffee  cup  of  milk. 
4  eggs. 

2  tablespoons  water. 

2  teaspoons  baking  powder. 

1  teaspoon  salt  and  nutmeg. 

Cream  sugar  and  butter  as  for  cake. 
Add  the  eggs  well  beaten ;  then  milk,  water,  salt 
and  nutmeg;  next  flour  enough  to  make  stiff  for 
handling.  Do  not  roll  out  all  at  once,  but  keep  add- 
ing a  little  fresh  even-  time,  and  roll  half  an  inch 
thick;  add  baking  powder  with  the  flour  and  have 
the  lard  just  right.  In  about  an  hour  after  cook- 
ing, roll  in  powdered  sugar  (if  liked)  ;  keep  well 
covered  in  an  earthen  jar.  Mrs.  C.  E.  Frear. 


COOKIES  AND  DOUGHNUTS  87 

FRIED  CAKES 

1  cup  sugar. 

1  egg. 

1  tablespoon  butter. 

1  cup  sour  milk. 

1  level  teaspoon  soda  sifted  in  flour. 

1  heaping  teaspoon  baking  powder. 
A  little  salt. 

Spices  to  suit  taste — nutmeg,  cinnamon,  etc. 
Mrs.  J.  C.  Le Masters. 

MRS.  EDDY'S  CRULLERS 

2  teacups  sugar. 
1  teacup  butter. 

6  well-beaten  eggs. 
Flour  enough  to  roll  like  doughnuts. 
Cut  in  oblong  squares  and  slit  3  or  4  times. 

Mrs.  J.  W.  Eddy. 

VANILLA  COOKIES 

1  egg. 

1  cup  sugar. 

2-3  cup  butter. 

4  tablespoons  milk. 

1  tablespoon  vanilla. 

\l/2  teaspoons  cream  of  tartar. 

2-3  teaspoon  soda. 

Flour  to  make  stiff. 

C.  F.  Atsaat. 

CINNAMON  COOKIES 

1  cup  sugar. 

1  egg. 

\l/2   (scant)  cups  butter. 


88  OUR    FAVORITE    RECIPES 

4  tablespoonfuls  milk. 
Baking  powder  or  soda,  according  to  whether 

sweet  or  sour  milk. 

Mix    stiff;    roll    thin;    sprinkle    over    with    sugar. 
Hake  in  quick  oven.  Xina  J.  West. 


SANDWICHES 


OLIVE  SANDWICHES 

3  eggs. 

1  teaspoon  prepared  mustard. 

2  even  teaspoons  salt. 

l/4  salt  spoon  cayenne  pepper. 

2   tablespo'ons   sugar. 

2  tablespoons  melted  butter. 

1   cup  cream  or  milk. 

YZ  cup  vinegar. 

Beat  eggs;  then  add  the  mustard,  salt,  pepper, 
sugar,  melted  butter  and  cream.  Heat  the  vinegar, 
and  add  it  to  the  other.  Put  the  whole  on  stove 
and  cook.  When  cool,  add  1  pint  olives  chopped 
fine.  The  above  will  make  about  five  dozen  small 
sandwiches.  Mrs.  Robert  Brown. 

GRAHAM  WAFER  SANDWICHES 

1  cup  raisins. 

YZ  cup  walnuts. 

YZ  cup  cocoanut. 
Chop  fine. 

1  tablespoon  bar  sugar. 

Mix  well;  moisten  with  whipped  cream.  Spread 
between  graham  wafers.  Katherine  Bashford. 


ICES  89 

EGG  SANDWICHES  (DELICIOUS) 

Kggs  according  to  number  of  people.  Hard  boil, 
rub  yolks  through  sieve  and  season  highly  with  salt, 
pepper,  mustard.  Add  sufficient  lemon  juice  to 
make  rather  tart.  Add  the  whites  chopped  very 
finely,  then  sufficient  sweet  cream  to  make  the  eggs 
spread  easily.  Put  above  between  very  thin  slices 
of  buttered  bread.  Mrs.  C.  C.  Harmon. 

CUCUMBER  SANDWICHES 

Slice  1  large  cucumber  very  thin;  soak  half  an 
hour  in  taragon  vinegar,  to  which  has  been  added 
a  little  onion  juice.  Lay  the  cucumber  slices  on 
rounds  of  buttered  brown  or  white  bread.  Keep 
very  cold.  Mrs.  D.  G.  Peck. 


ICES 


STRAWBERRY  COCKTAIL 

Cut  large  strawberries  in  halves ;  put  in  glasses ; 
pour  over  a  combination  of  fruit  juices  (lemon, 
orange,  pine-apple,  etc.),  sweetened  to  taste.  Serv£ 
(ice  cold)  as  first  course  for  luncheon. 

Mrs.  Judd. 

FRUIT  PUNCH 

Slice  thin  the  rind  of  1  lemon  ;  add  1  pint  of  sugar 
and  1  pint  of  water.  Roil  five  minutes.  Strain.  Let 
syrup  cool,  and  add  the  juice  of  1  large  can  of  pine- 
apple, l/\  lb.  stoned  cherries,  1  banana  sliced.  When 
ready  to  serve,  add  the  juice  of  8  lemons,  2  quarts 
of  water  and  1  dozen  whole  strawberries.  Pour  over 
block  of  ice.  Mrs.  J.  B.  Monlux. 


90  OUR    FAVORITE    RECIPES 

LOGANBERRY  DRINK 

4  boxes  loganberries  (mashed). 
2  quarts  water. 

Cook  till  berries  are  all  cooked  to  pieces ;  add  1 
teaspoon  cream  of  tartar ;  sugar  to  taste ;  can  seal 
and  put  away  for  winter  use. 

Mrs.  Fishburn. 

STRAWBERRY  ICE 

6  boxes  strawberries. 
Juice  of  3  lemons. 

2  quarts  water. 

3  cups  sugar. 
Whites  of  4  eggs. 

Wash  and  mash  berries;  add  sugar,  lemon  juice 
and  water;  freeze  in  1-gallon  freezer;  when  partly 
frozen,  add  whites  of  eggs  beaten  very  stiff;  freeze 
quite  stiff. 

ICE  CREAM 

1  pint  of  cream. 

1  pint  of  milk. 

24  cup  sugar. 

\]/2  teaspoons  vanilla. 

Put  cream  and  sugar  in  double  boiler  until  sugar 
is  dissolved.  Wrhen  cold,  add  rest  of  milk ;  add 
flavoring,  and  freeze.  If  fruit  is  to  be  added,  put 
in  when  fruit  is  half  frozen.  Use  1  cup  of  fresh 
fruit  sugared  and  put  through  colander. 

Mrs.  M.  C.  Durant. 

PINE-APPLE  SHERBET 

1  quart  water. 
\y2  cups  sugar. 


ICES  91 

1  can  shredded  pine-apple. 
Whites  of  6  eggs. 

Stir  pine-apple,  sugar  and  water  together;  put  in 
freezer  when  it  begins  to  get  thick;  put  in  the 
beaten  whites  of  eggs.  Then  freeze  stiff  and  pack. 

Mrs.   Monlux. 

MINT  PUNCH 

Boil  1  pint  water  and  1  cup  sugar  10  minutes; 
cool  and  add — 

Y-2.  cup  lemon  juice. 
1-3  cup  creme  de  minthe  cordial. 
The    leaves    from    2   dozen    stalks   of   fresh    mint 
chopped  fine  may  be  used  instead  of  cordial. 

Florence  Belle  Judd. 

CURRANT  SHERBET 

One  quart  of  water  and  1  pint  sugar  boiled  20 
minutes ;  1  tablespoon  gelatine  softened  in  cold 
water;  \l/2  cups  crushed  currants;  strain  and  freeze. 

Mrs.  Frederick  Ruggles. 

PEACH  ICE 

2  quarts  of  fresh  peaches ;  mash  very  fine.  ' 
1  quart  of  cold  water. 

1  quart  of  granulated  sugar. 

White  of  1  egg  beaten  to  a  stiff  foam. 
When  mixed,  let  stand  4  hours.     Freeze  20  min- 
utes or  half  hour.     Use  whipped  cream  for  sauce. 
Recipe  for  16  people. 

PINE-APPLE  ICE 

1  can  grated  pine-apple. 
1  pint  sugar,  dissolved. 


92  OUR    FAVORITE    RFXIPES 

Juice  of  1  lemon. 
1  pint  water. 

1  tablespoon  Knox  gelatine,  dissolved  in  wa- 
ter. 

YZ  cup  hot  water. 
This  makes  half  a  gallon. 

PEPPERMUSTT  ICE  CREAM 

Soak  \l/>  pounds  of  old-fashioned  peppermint 
stick  candy  in  1  pint  of  new  milk  for  several  hours 
or  over  night.  Then  add  2  quarts  of  cream  and 
freeze.  Harriet  A.  Bnrd. 


CANDIES 


ORANGE  STRAWS 

Let  the  peel  of  6  oranges  soak  (a  short  time)  in 
cold  water.  Remove  some  of  the  inside  white  if 
very  thick,  and  then  cut  into  narrow  strips.  Put 
over  the  fire  in  cold  water  and  let  boil  about  15  or 
20  minutes.  Drain ;  add  hot  water  and  boil  again. 
Repeat,  after  which  drain  thoroughly.  Make  a 
syrup  of  2y2  cupfuls  sugar  and  1  cupful  water.  Add 
to  this  the  orange  straws  and  boil  till  done.  When 
clone,  the  syrup  will  be  boiled  into  them.  Turn 
as  little  and  as  carefully  as  possible  while  boiling 
in  syrup.  Alice  Barr. 

CARAMEL  CANDY 

2  cups  brown  sugar. 
1  cup  sweet  milk. 


CANDIES  93 

1  tablespoon  butter. 

Cook  until  brittle  by  dropping  in  cold  water; 
then  add  1  teaspoon  of  vanilla  and  put  in  buttered 
pan  to  cool. 

SALTED  ALMONDS 

Prepare  the  almonds  by  blanching  and  peeling 
them.  Let  stand  until  dry.  Heat  a  small  quantity 
of  olive  oil  and  put  in  almonds.  Cook  slowly,  stir- 
ring constantly  until  a  light  brown.  Drain  on 
coarse  paper  and  salt  to  taste.  Mrs.  Harrison. 

SUGAR  CANDY 

4  cups  brown  sugar. 

2  cups  nut  meats. 
1  cup  sweet  milk. 

1  tablespoon  butter. 

1  teaspoon  vanilla. 

Stir  until  it  sugars.  A.  B.  C. 

CHOCOLATE  FUDGE 

2  cups  granulated  sugar. 
}/2  glass  milk. 

2  squares  chocolate. 

Butter,  size  of  small  egg". 

Flavor  with  vanilla. 

Melt  sugar  and  milk  together;  when  scalding  hot, 
add  chocolate  and  then  butter.  Stir  until  it  ad- 
heres in  cold  water ;  then  set  pan  in  cold  water  until 
creamy.  Very  fine.  Mrs.  Chas.  S.  Grey. 

CHOCOLATE  CARAMELS 

Put  into  a  saucepan  half  a  cup  each  of  molasses, 
white  sugar  and  brown  sugar,  a  cupful  of  grated 


94  OUR    FAVORITE    RECIPES 

chocolate  and  a  cup  of  cream  or  milk.  Stir  con- 
stantly over  a  quick  fire  until  it  is  hard  when 
dropped  in  cold,  water.  Then  add  a  tablespoonful 
of  butter  and  a  teaspoonful  of  vanilla.  Turn  into 
greased  pans  and  when  cold,  mark  in  squares. 

NUT  CANDY 

Cut  nut  meats,  either  pecans,  walnuts  or  Brazil 
nuts,  fine  and  thickly  cover  well-greased  pans  with 
them.  Boil  2  cups  of  light  brown  sugar  with  2 
tablespoonfuls  of  vinegar  and  2  of  water  until  it 
cracks  in  cold  water.  Then  flavor  with  vanilla  and 
pour  over  the  nuts.  When  cold,  cut  in  squares  or 
break  apart. 

MAPLE  CREAMS 

Take  */2  as  much  water  as  maple  sugar.  Cook 
without  stirring  and  when  nearly  done,  put  in  a 
small  piece  of  butter.  Try  in  water,  and  when  it 
begins  to  harden,  take  off  and  stir  rapidly  until  it 
becomes  a  waxen  substance ;  then  make  it  into  balls 
and  put  halves  of  English  walnuts  on  either  side, 
putting  on  waxed  paper  to  cool. 


HOUSEHOLD  HINTS 

A  tablespoon  of  chloride  of  lime  in  4  quarts  of 
water  will  remove  mildew ;  rinse  thoroughly. 

To  remove  oil  from  carpets  or  woolens,  apply 
turpentine  at  once. 

Beeswax  and  salt  will  make  flatirons  as  smooth  as 
glass.  Rub  olive  oil  on  them  when  you  close  your 
house. 


HOUSEHOLD  HINTS'  95 

To  clean  bath  tubs,  use  Dutch  powder  and  brush. 
Gasolene  is  also  good. 

To  remove  ink  stains,  apply  lemon  juice  and  salt, 
and  lay  in  sun.  Iron  rust  on  any  white  goods  will 
yield  to  same  treatment,  though  a  second  applica- 
tion is  sometimes  necessary. 

Salt  and  vinegar  will  remove  the  worst  case  of 
verdigris  on  brass  or  copper.  Wash  off  with  soap 
and  water  and  polish  with  whiting  wet  with  alcohol. 

To  clean  linen  shades,  apply  powdered  bath  brick 
with  flannel  cloth. 

Clean  iron  kettles  and  frying  pans  with  salt.  Have 
them  a  little  warm  and  rub  with  salt  until  smooth. 

Try  washing  your  silver  in  hot  water  with  a  tea- 
spoon of  soda  in  it ;  then  wipe  quickly  on  a  clean 
linen  towel.  It  will  not  need  polishing  as  often  if 
so  treated. 

Rolls  or  bread  brushed  with  milk  just  before 
baking  will  make  a  nice  brown  crust.  Rubbing 
with  butter  just  before  baking  will  make  them 
crisp. 

An  Easy  Way  to  Clean  Windows  or  Glass 
A  quart  of  warm  water;  heaping  tablespoon  am- 
monia ;  wring  a  chamois  cloth  out  of  mixture  and 
rub  on  until  clean. 

t 

Spirits  of  camphor  will  remove  white  spots  from 
polished  or  varnished  furniture,  using  afterward  a 
good  furniture  polish. 


96  OUR    FAVORITE    RECIPES 

A  silver  spoon  put  in  a  glass  can  or  jelly  cup  will 
allow  tRe  pouring  in  of  hot  fluid  without  breaking. 

To  keep  stove  or  pipes  from  rusting,  apply  boiled 
linseed  oil.  This  is  very  fine  and  solves  the  polish- 
ing question. 

To  make  good  lotion  for  the  hands,  use  two 
ounces  of  bay  rum,  two  ounces  of  glycerine  and 
two  ounces  of  lemon  juice. 

If  too  much  salt  has  accidentally  been  put  into 
cooking,  a  small  amount  of  brown  sugar  will  count- 
eract it. 

Weights  and  Measures 

2  cups  granulated  sugar 1  pound 

2^2  cups  pulverized  sugar 1  pound 

2  cups  of  butter 1  pound 

4  cups  of  flour 1  pound 

1  heaping  tablespoon  of  sugar 1  ounce 

1  heaping  tablespoon  of  butter.  .  ,  .  .  .2  oz.  or  %  cup 

1  kitchen  cupful  is  equal  to l/2  pint  or  2  gills 

8  rounded  tablespoons  of  dry  material 1   cupful 

16  tablespoons  of  liquid .  . 1   cupful 


